Egg Sauce Noodles

Overview

The weather was so cool last Friday night. After a tiring day at work, I went home and finished cooking and passed the recipes around the house in order to complete the recipe task for July. Both windows in the house are open and the cross-ventilation is great! I caught a cold, had a fever and had diarrhea at night, and I haven’t recovered well to this day. But today I can finally get up and move around. I can finally make simple meals with the fruits and vegetables my daughter ordered. Although I still feel uncomfortable, I continue to share the recipes and work hard to complete the July recipe task on time! Egg sauce is a specialty of the Northeast. It uses the Northeast's unique miso, which I can't get used to. Change it to sweet noodle sauce and it will be just as delicious. In addition, vegetables are also essential, so I cut cucumbers into shreds. Chili is a side dish and eggs are the star. The chili must be very spicy! But I can't eat this dish today.

Tags

• staple food
• pasta
• old man
• lunch
• dinner
• students
• chili
• cucumber
• egg
• msg
• sweet noodle sauce
• wide noodles
• salt

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Wash and cut cucumber into shreds.

   

3. 3 Cut the peppers into shreds and set aside. (Don’t throw away the pepper seeds, chop them too)

   

4. 4 Beat the eggs and fry until cooked. Set aside.

   

5. 5 Drizzle the chili shreds with oil.

   

6. 6 Simmer the chopped green onions in a pan, add the sweet noodle sauce and stir-fry until the sauce becomes fragrant.

   

7. 7 Add chili pepper, eggs, salt and MSG.

   

8. 8 Stir fry evenly.

   

9. 9 Boil the noodles in a pot under boiling water, take them out and put them in cold boiling water.

   

10. 10 Put the noodles on a plate, top with egg sauce and sprinkle with cucumber shreds.