Tomato Egg Spinach Noodles
The broth is savory, the noodles are springy and chewy, and the dish has a bright, beautiful color.
Ingredients
Spinach dough
as needed
Tomato
half
Small chili pepper rings
as needed
Eggs
2
Soybean sprouts
as needed
Salt
as needed
Peanut oil
as needed
Light soy sauce
as needed
Scallion
as needed
Cilantro
as needed
Sesame oil
as needed
Ginger
as needed
Instructions
1
Step 1
Beat two eggs.
2
Step 2
Soybean sprouts, cilantro, scallion, ginger, and diced tomatoes.
3
Step 3
Heat an appropriate amount of oil in the pan until it is almost smoking, then pour in the egg mixture.
4
Step 4
Scramble the eggs into pieces.
5
Step 5
Add one and a half bowls of boiling water, then add the soybean sprouts. (One step missed)
6
Step 6
Cook until the broth turns milky white.
7
Step 7
The rested spinach dough. (If not all used at once, wrap in plastic wrap and refrigerate; it will keep fresh for two to three days.)
8
Step 8
Take an appropriate amount of dough and roll it thin with a rolling pin.
9
Step 9
Fold the dough back and forth, remembering to sprinkle plenty of flour to prevent sticking.
10
Step 10
Cut into noodles of even width.
11
Step 11
Shake to loosen the noodles.
12
Step 12
Lay the noodles into the pot. Do not stir with chopsticks at first; wait until the water comes to a boil, then stir the noodles.
13
Step 13
Add the tomatoes and let it boil for a minute or two.
14
Step 14
Add salt, light soy sauce, scallion, ginger, cilantro, small chili pepper rings, and sesame oil to taste. Turn off the heat.
15
Step 15
Finished.
16
Step 16
Finished.
