Stewed noodles with tomato and egg
By StevieStokes
Today, I was alone at home. I had a simple lunch, cooked noodles with tomatoes and eggs! Students who love pasta will have a good taste! Hehe...
Recipe Recommendations
- tomato one
- eggs 1 piece
- green pepper one
- cabbage three leaves
- salt appropriate amount
- chicken appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Stewed noodles with tomato and egg
1
Wash the tomatoes and cut into small hob pieces. Beat the eggs. Green pepper hob block. Slice cabbage.
2
Open fire, heat the scrambled egg oil, pour the egg liquid into the pan in a circle, stir fry, and serve out for later use. Here is a tip! After pouring the eggs into the pan, use chopsticks to stir until the eggs are formed. This way, the fried products are smooth and tender, and the dry mouth is very good!
3
Pour out the eggs and have a little base oil in the pan. Pour in the tomatoes, stir-fry for a while, add salt. Use more salt, because you need to add water later to eat noodles.
4
When watching the tomatoes stir up, add the scrambled eggs, stir fry a few times,
5
Add half a bowl of water, wait until the water boils, and add green peppers.
6
After the soup has boiled away, taste the salty and sweet taste, and add chicken essence to mix well. Our stew is ready!
7
Sit in the pot and boil water, below. After stretching, the stewed noodles are torn apart from the middle. If you like to eat fine noodles, tear them apart again. When the noodles are almost ripe, put the cabbage noodles into the noodle cooking pot, cook with the noodles for a while, and then turn off the heat and serve the pot!
8
Okay, the noodles are out of the pan and topped with tomato and egg gravy. How about it? You look very appetizing! haha. It's very simple! Stewed noodles taste very smooth!