Tomato Egg Butterfly Noodles
Overview
When I went to the supermarket a few days ago, I wanted to buy noodles. I saw butterfly noodles and suddenly wanted to buy them to try, but I haven't eaten them yet. Last night, the old man went back to his hometown for a festival. I thought he would be too late to come out in time, so the three of us planned to have butterfly noodles for dinner. Because the old man doesn't eat eggs, I didn't expect that she would come back when it was almost ready. Fortunately, I made braised pork ribs with salted mustard greens and cooked some mung bean porridge. I was prepared to have a way out in case the noodles didn't taste good. The broth used to cook the noodles came out so fresh, but in the end, except for the ribs, the noodles and porridge were not enough. The two little guys were full and still needed 😋😋😋.
Tags
Ingredients
Steps
-
Cut tomatoes into cubes and set aside.
-
Prepare some green onions. I like to put some 😃
-
Put the soup from which the meat has been cooked in the pot. If it is not available, just use it as water. Put the tomatoes down and cook.
-
When the tomatoes are almost cooked and soft, add an appropriate amount of butterfly noodles. Add salt to taste and continue cooking.
-
While cooking the butterfly noodles, beat in some egg liquid.
-
When the butterfly noodles are cooked, pour in the egg mixture. Flip a few times. The egg liquid cooks very quickly, so it’s almost ready when you put it down
-
Add the chopped green onions before turning off the heat. Remove from the pan.
-
Because it is cooked in broth, it is very fresh.
