Noodles topped with tomatoes, eggs and scallion oil

Overview

I boiled some scallion oil a few days ago and have always wanted to make scallion oil noodles. I bought Hongqiang original and prepared scallion noodles + borscht soup for dinner. It turned out that the potatoes used to make the borscht sprouted. It was a pity that one ingredient was missing. So I just stir-fried the prepared vegetables and turned them into toppings to make the noodles. The photos were low, but the ingredients were full of flavor # Just Love Home Cooking #

Tags

• noodles
• chicken essence
• egg
• garlic cloves
• red sausage
• truffle
• salt
• scallion oil
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Bring the water to a boil, add the tomatoes, and blanch the skins

   

2. 2 Peel off the skin of the tomatoes, cut the red sausage into pieces, and slice the garlic cloves

   

3. 3 Heat the pan with cold oil, add the egg liquid and scramble the eggs

   

4. 4 Fry until golden brown

   

5. 5 In the remaining oil in the pot, sauté the garlic cloves until fragrant, add the red sausage and stir-fry until the skin is slightly charred, add the tomatoes and stir-fry the juice, finally add the fried egg skin and stir-fry into pieces, add an appropriate amount of salt and chicken essence to taste, turn off the heat and set aside. (I’m sorry I forgot to take a photo when I added tomatoes. Friends, please refer to the text~)

   

6. 6 Boil water in a pot

   

7. 7 Drizzle a little sesame oil on the bottom of the noodle bowl. Once the noodles are cooked, take them out and mix well

   

8. 8 Add 3-5 tablespoons of scallion oil and continue mixing the noodles until the noodles are evenly colored

   

9. 9 Pour the tomato and egg toppings in the wok onto the scallion oil noodles, add a little Japanese bibimbap and truffle and enjoy~