ASIAN EGG NOODLE RECIPE RECIPES

Steps:

• Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
• Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
• Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.

Steps:

• Prepare the required materials.
• Beat the eggs into the bowl. Use a whisk to break up.
• Sift in the flour by sifting in, sift the flour in each time and mix well before adding.
• Add all the flour to the egg mixture, mix well, and let it stand for 15 minutes. Use a spoon to scoop up the batter and drop it down to form a continuous line.
• Put the processed batter into a piping bag, and clamp the bag with a sealing clip.
• Soak the tomatoes in boiling water, peel off the skin of the tomatoes and dice them.
• Pour an appropriate amount of oil into the pot. Add the diced tomatoes and stir fry until the tomatoes are sandy. Add appropriate amount of water and bring to a boil. Turn to medium-low heat after boiling.
• Cut a small opening on the head of the piping bag, and then squeeze the batter into the pot in a circular motion.
• After squeezing everything, flip gently with a spoon, add a little salt and Maggi umami sauce to taste. After the taste is adjusted, sprinkle in the chives and it will be out of the pan.