Mushroom Omelette Noodles

Overview

A good day starts with breakfast. I originally wanted to make it a ritual, but the omelette turned out to be an alien shape with horns, the mushrooms were overcooked, and I couldn't make a flower like others. Oh, never mind, as long as it tastes good.

Tags

• noodles
• home cooking
• chili oil
• dried radish
• egg
• fresh mushrooms
• lettuce
• light soy sauce
• sesame oil
• vinegar
• chopped green onion

Ingredients

Steps

1. 1 Wash the lettuce, wash the fresh mushrooms, remove the fungi, score the surface a few times, or cut into cubes as you like. Start boiling water.

   

2. 2 Add chili oil, sesame oil, light soy sauce and vinegar to the noodle bowl and adjust according to your taste.

   

3. 3 After the water boils, scoop out a few spoonfuls of water to make the noodle soup.

   

4. 4 Place the noodles in the pot and cook until they can be easily cut with chopsticks.

   

5. 5 While the noodles are cooking, fry the eggs in another pan. If you like your omelette to be burnt on both sides, flip the egg over. If you like it to be tender, you can fry one side first, then cover and simmer until done. If you don’t have two stoves, fry the eggs first and then cook the noodles.

   

6. 6 Add the cooked noodles to the soup.

   

7. 7 After scooping up the noodles, add the mushrooms and cook for two minutes, then add the lettuce and blanch until soft.

   

8. 8 Put the fried eggs, mushrooms and lettuce on the noodles, add a little dried radish or mustard shreds, and you're done.