Tomato egg noodles

Overview

I eat noodles about 3-4 days a week. Recently I have fallen in love with tomato and egg noodles. They are easy to make and easy to prepare. The noodles you buy contain alkali, so the pH should be balanced. . . .

Tags

• noodles
• chicken essence
• chinese cabbage
• egg
• mushrooms
• pickled mustard
• salad oil
• shopee
• shredded pork
• salt
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Put the noodles into a pot of boiling water and when the water boils again, take out the noodles and just cover them with water

   

2. 2 Take out the drained noodles, rinse them briefly with cold water, then drain and set aside

   

3. 3 Wash the prepared ingredients and cut them into pieces for later use

   

4. 4 Pour an appropriate amount of salad oil into the wok and heat it up. Add onions, shredded pork and other ingredients at a time and stir-fry until soup comes out. Add some water, cover the pot and cook for a while

   

5. 5 When the vegetables are about 8 or 9 years old, pour the noodles into the pot, add salt and chicken essence, and drizzle a few drops of sesame oil before serving