Popular snack Rice noodles with egg

1. Raw material group photo.

2. Cut carrots, onions, cucumbers, and ham into cubes, minced garlic, and chopped scallions for later use.

3. Cook dry Rice noodles in cold water for 10-12 minutes and stir slightly with chopsticks to prevent sticking to the pan. The specific time can be adjusted according to personal taste, and those who prefer a softer texture can be cooked for a longer time. After cooking, put it in a bowl with supercooled water.

4. Crack the eggs into a bowl and beat them into egg mixture. Add a little water starch to make the eggs more tender.

5. Heat the wok and cool the oil, then stir fry the minced garlic until fragrant.

6. Add onions, carrots, and ham, stir fry over medium heat.

7. Pour in the Rice noodles cooked before.

8. Add 2 spoons of soy sauce and some salt for seasoning, change chopsticks and continue to stir, which can prevent Rice noodles from breaking off.

9. Add diced cucumbers. Adding them too early will cause them to turn yellow.

10. Now add the Hao Huan Luo side dish package again, because the side dish package has already been seasoned and does not need to be seasoned with onions, carrots, or ham.

Although sour bamboo shoots may smell bad, they are really delicious!

12. Sprinkle some scallions and set aside for later use.

13. Start a new pot, add a small amount of oil, pour in the egg mixture, do not move it too quickly, wait for the egg mixture to solidify slightly, shake the pot again, and then remove it completely.

14. Place the fried egg skin on the plate and the fried Rice noodles on one side.

15. Gently cover the egg skin on the other side and squeeze in tomato sauce to get it done.