Ingredients for Scallion and Pepper Stir-Fried Noodle with Tofu and Egg: buckwheat noodles (can be substituted), tofu (pan-fried/deep-fried), one egg, half an onion, half a cabbage, leaf lettuce (can be substituted), chili (optional), fresh mushrooms and soybean paste (to taste), light soy sauce (a little), oil (of your choice).
Method:
Step 1: Heat up the pan and add some oil, then finely chop half a plump onion (scallions or garlic can also be used).
Step 2: Pan-fry the tofu and cabbage over low heat until fragrant.
Step 3: Stir in fresh mushrooms, soybean paste, oyster sauce, light and dark soy sauce, salt, and sugar to color and flavor the vegetables and tofu.
Step 4: Place a buckwheat noodle cake (or other instant noodles) on top, crack an egg and scramble the yolk, then add half a bowl of water.
Step 5: Cover and simmer until the water is absorbed, the egg is cooked, and the noodles are tender (gently flip the noodles or stir them into the sauce during the process).
Step 6: Sprinkle with pre-cut pepper strips and leaf lettuce, choose any leafy greens and bell peppers, mix well, break up the noodle cake, and taste for seasoning, adjusting as needed.
Step 7: Once the taste and texture are to your liking and the noodles are cooked through, turn off the heat, transfer to a plate, and enjoy your meal.
Step 8: Until next time.
Cooking Tips: There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘staple foods’ to directly view my recipes!
