Fried noodles with onions, eggs and soy sauce
Overview
Use ordinary noodles to make this simple, delicious and quick breakfast. Onions and cabbage are leftover ingredients. The onions are calcium-supplementing and have a slightly sweet taste. The eggs are soft and tender, and the cabbage is crisp. Together with carrots and noodles, it is rich in nutrition and taste. Children love to eat it. 1. If the noodles are soaked in cold water, they will not become sticky and chewy. I used ordinary thin noodles. It would be better if there are thick noodles specially made for fried noodles. 2. If you like the crispy texture of onions, you can shorten the time for frying onions. Because it was for children, she preferred a sweeter and softer texture, so she fried it for a while longer. 3. The amount of oil used to make fried noodles can be slightly more so that the noodles are less likely to stick to each other and have a chewier and more fragrant texture. 4. The amount of soy sauce can be adjusted according to personal taste. I used lighter-colored light soy sauce. Before serving, cook the soy sauce on the side of the pot and stir-fry instead of pouring the soy sauce directly on the noodles. This way the noodles will be evenly colored and have the burnt aroma of the soy sauce.
Tags
Ingredients
Steps
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Boil the noodles in hot water until they are 60 to 70% cooked, pour them into a sieve, rinse with cold water, drain and set aside
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While the noodles are cooking, shred the onions, carrots, and cabbage
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Beat the eggs with salt, stir-fry them in a pan until they are half-cooked, pour them out and set aside
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Heat oil in a hot pan, sauté onions until soft, add shredded carrots and stir-fry for a few times
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Add cabbage and stir-fry quickly
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Pour in the drained noodles, add salt and stir-fry with chopsticks
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Pour in the egg cubes, cook a little light soy sauce on the side of the pot, stir well and serve
