Thai Hot and Sour Noodles

Overview

In this colorful spring, have a bowl of such colorful noodles, and the strong flavor of the season will hit your nostrils

Make Thai chutney: Chop coriander, chili, and garlic cloves, add sugar, cold water, fish sauce, and lemon juice and stir well
Heat the wok, add salad oil and fry the shredded pork until cooked, add a little light soy sauce to taste
Beat the eggs, add a little oil in a hot pan and fry into egg cakes, cut into shreds and set aside
Grate cucumber and set aside
Cut the carrots into shreds, add water to the pot and bring to a boil, add a small spoonful of salt, blanch the carrots, remove and let cool
Bring the carrot soup pot to a boil, add noodles and cook until cooked
Arrange the ingredients on a plate, pour on the sauce, and stir evenly before serving