Main Ingredients:
Knife-cut Noodles: 250g; Tomatoes: 2; Eggs: 3; Green Peppers: 2.
Additional Ingredients:
Spring Onions: 50g.
Flavor: Scallion; Cooking Method: Stir-fry; Time: 20 minutes; Difficulty: Easy.
Steps for Cooking Tomato and Egg Noodles
Use less oil this time, stir-fry the tomatoes, green peppers, and garlic together.
Fry the tomatoes until they become mushy, add salt and a little sugar. If you are eating rice, it is recommended not to fry the tomatoes into a mushy texture, as the sauce is more flavorful when mixed with noodles.
Add the eggs and stir-fry briefly.
Done. Boil some noodles and add some greens like spinach or chives, as noodles without vegetables can be hard to swallow.
Use less oil this time, stir-fry the tomatoes, green peppers, and garlic together.
Fry the tomatoes until they become mushy, add salt and a little sugar. If you are eating rice, it is recommended not to fry the tomatoes into a mushy texture, as the sauce is more flavorful when mixed with noodles.
Add the eggs and stir-fry briefly.
Done. Boil some noodles and add some greens like spinach or chives, as noodles without vegetables can be hard to swallow.
