Tomato Egg Rice Noodles

Tomato Egg Rice Noodles

1. Put Jiangxi rice noodles in a basin and add an appropriate amount of boiling water;

2. Cover and soak for 20 minutes until the rice noodles become soft;

3. Put an appropriate amount of salt into the egg and stir to loosen it;

4. Heat the pan, add a proper amount of oil, and add the beaten eggs;

5. After the egg is shaped, use a wooden spatula to divide the egg into small pieces, and then take out the scrambled egg for later use;

6. Put an appropriate amount of oil in the pot, add the tomato chunks and stir fry;

7. After the tomato is slightly juiced, add the prepared egg;

8. After stirring for a few times, add salt and a little sugar to taste;

9. After stirring for a few times, add salt and a little sugar to taste;

10. Bring the broth to a boil, add the soaked rice noodles;

11. Cover and cook for two minutes;

12. After uncovering, add salt and pepper to taste;

13. Put the boiled rice noodles into a bowl, then add an appropriate amount of broth;

14. Put the fried tomatoes and eggs on the surface, and sprinkle some chopped green onions at the end.

Tips:

1. Cover the rice noodles with boiling water and soak for a few hours until they become soft; you can also cook on the fire for a few minutes, turn off the heat and simmer, so that the rice noodles will become soft; or refer to the instructions for use;
2. For scrambled eggs with tomatoes, scramble the eggs first, then fry the tomatoes. After the tomatoes are slightly juiced, add the eggs, add salt and other seasonings. If you like more soup, you can add an appropriate amount of water;
3. For boiled rice noodles, it is best to prepare some broth, broth, and vegetable broth, so that the taste is more fresh; if there is no broth, boil it with water, then add more egg and tomato soup.