Main Ingredients:
Instant Noodles: 2 cakes; Fuzhu (dried bean curd): 2 pieces; Cloud Ear Fungus: a small handful.
Additional Ingredients:
Garlic, minced: as needed; Scallions, chopped: as needed; Salt: as needed; Thirteen Spices: as needed.
Flavor: Original; Cooking Method: Stir-fry; Time: 10 minutes; Difficulty: Easy.
Steps to Cook Fuzhu Cloud Ear Egg Fried Noodles
Soak the Fuzhu and Cloud Ear Fungus in advance. Cut the Cloud Ear Fungus into shreds and the Fuzhu into pieces about two fingers wide.
Cook the instant noodles in boiling water until soft, then rinse with cold water and drain. Beat the egg and fry it into a pancake, then cut it into shreds.
Heat oil in a wok, add minced garlic and stir-fry until fragrant. Add the Cloud Ear Fungus and stir-fry for one minute, then add the Fuzhu and an appropriate amount of salt and stir-fry evenly. Add the egg, Cloud Ear Fungus, and Fuzhu, then add the drained noodles, soy sauce, and Thirteen Spices. Stir-fry for two minutes, then add chopped scallions and stir-fry evenly. Turn off the heat and serve.
