Colorful fried sesame instant noodles
Overview
Kewpie's roasted sesame salad dressing was originally intended to be mixed with fried croutons. When he turned around and saw a small plate of cooked instant noodles thrown on the stove, he suddenly changed his mind. It's better to fry some instant noodles, otherwise the remaining instant noodles will only be disposed of carelessly. Stir-fry the instant noodles into a variety of colors and top them with roasted sesame salad dressing to give the remaining instant noodles a gorgeous twist. Cut off a little of the side dishes for the three meals, then pick out two or three pieces of pineapple from your mouth, beat an egg, stir-fry it, and finally put it out of the pot and put it on a plate, pouring on the salad sauce. This instant noodles suddenly becomes richer, and it would be better if there is some bright red color. . . .
Tags
Ingredients
Steps
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Ingredients: 80 grams of boiled instant noodles, 1 egg, 25 ml of kewpie roasted sesame salad juice, 2 water-frozen fungus, 30 grams of onion, 30 grams of cucumber, 2 pieces of pineapple, 3 florets of chives, appropriate amount of chopped green onion
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Tear the fungus into small pieces and cut other fruits and vegetables into small dices. .
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Beat the eggs. Spare.
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Heat the pot on the fire, pour in appropriate amount of oil,
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Pour in the eggs,
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Fry until golden brown, scrape and remove from the pan,
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Pour a little more oil into the pot, add chopped onions and sauté until fragrant.
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Add fungus, cucumber, and chive flowers and stir-fry until raw.
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Add instant noodles, stir-fry evenly,
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Pour in the eggs, diced pineapple and stir-fry for a few minutes.
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Add 2/3 of the chopped green onion, stir-fry evenly, and turn off the heat.
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Take it out of the pot and put it on a plate,
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Pour on the salad dressing,
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Sprinkle with the remaining chopped green onions, mix well and serve.
