tomato egg noodles

The simple and delicious, nutritious tomato and egg noodles can be used as breakfast or as a simple lunch or dinner when alone.
There are two foods in our house that are must-have all year round. One is eggs, and the other is tomatoes. Naturally, scrambled eggs with tomatoes have become one of the dishes with a high rate of service. If one wants to be lazy, simple and quick tomato and egg noodles are not only comfortable to eat, but also fully guaranteed in nutrition. Coupled with refreshing shredded cucumber, it has the effect of beautifying and losing weight. O(∩_∩)O~

I like Monday's comment very much: This combination gives people a very happy taste at first glance. Yes, this is the taste of happiness!

Recipe Recommendations

noodles 50g
eggs two
tomato 50g
cucumber 50g
garlic appropriate amount
cooking wine appropriate amount
sesame oil appropriate amount
soy sauce appropriate amount
salt appropriate amount
oil appropriate amount

light
mix
ten minutes
simple

Steps for tomato egg noodles

Put the noodles in boiling water and cook them.

Remove and cool the noodles, drain the water, add sesame oil and soy sauce, and stir well.

Peel the cucumber and cut it into shreds, slice the tomato, and chop the garlic for later use.

Beat the eggs into a bowl, add salt and cooking wine, and stir well.

Heat the pan with oil, add the eggs and stir fry until cooked.

Remove from another pan, saute the garlic until fragrant, add the tomatoes and stir fry.

Add appropriate amount of water to boil, season with salt and soy sauce, and add eggs.

Place the shredded cucumber on the noodles and pour on the prepared egg ketchup.