Tomato and Potato Noodle Soup

Name: Tomato and Potato Noodle Soup
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Zhongyu Egg Noodles; 2 pcs tomato; 2 pcs potato; 2 pcs egg; Some salt; Some sesame oil; 1 tablespoon Soy sauce; Some Chives

by I have dried shrimp

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

This noodle soup is my favorite since I was a kid. When I was young, every time I got sick and had no appetite, my mother asked me what I wanted to eat, and I would let my mother make this noodle and put potato noodle soup. I still like the taste to this day, and I often make it for myself. A very plain bowl of noodles, but the taste is not so good.
Simple tomato and potato noodle soup! Appetizing and sour! Such a bowl is really not enough, the soup is delicious and fragrant! You can try it!

Ingredients

200g Zhongyu Egg Noodles
2 pcs Tomato
2 pcs Potato
2 pcs Egg
Some Salt
Some Sesame Oil
1 tablespoon Soy Sauce
Some Chives

Tomato and Potato Noodle Soup

1. Peel and cut tomatoes.

2. Peel the potatoes and cut into wide strips.

3. Finely chop green onions.

4. Beat the eggs.

5. Heat oil, add chopped green onion and sauté until fragrant.

6. Stir the tomatoes in a pan.

7. Put the potato chips in the pot, add a spoonful of raw extract, and stir fry for a minute with appropriate salt.

8. Add enough water.

9. Boil the noodles under boiling water, pour the eggs into the pot, pour the sesame oil and turn off the heat.

10. Sprinkle with chives and the noodle soup is ready. It's really classic and the taste is superb.

Tips:
1. If the tomato tastes more sour, you can put half a teaspoon of sugar into it to ease the acidity when you fry the tomatoes.
2. Zhongyu egg noodles are green and pollution-free fresh egg noodles, without egg powder, and processed by cold-chain quick-freezing sterilization mode. The finished product is flexible and smooth, with strong wheat aroma.