"Tomato and egg noodle soup" in 10 minutes

It's not lo mein! It's not lo mein! It's not lo mein! Oh, it's really not lo mein, but soup noodles are also more convenient and faster than lo mein, but the taste is better than lo mein... Unbelief? Then try it╰╮╰╮╰╮Whether it's a quick breakfast, or a lazy lunch or dinner, it's the best choice!

Ingredients

Noodles 1 serving

Tomatoes 2

Enokimushrooms halfahandful

Eggs 3

shallots 1

Lightsoysauce 2 spoons

Salt 1 spoon

Fuelconsumption 1 tablespoon

Sugar 1 tablespoon

Whitepepper 1 spoon

Cookingoil Appropriateamount

Water Appropriateamount

Cooking Instructions

Tomatoes diced.
Cut off the roots of enoki mushrooms and wash them.
Slice the shallots and cut the white onions and green onion leaves separately.
Crack the eggs into a bowl and add a pinch of salt.
Break up and set aside.
Heat oil in a pan.
Heat the oil to the egg mixture.
Scrambled into egg cubes and set aside.
Add oil to the pot again, heat it, add the white part of the green onion, and stir-fry until fragrant.
Add the diced tomatoes.
Stir-fry the soup and add enoki mushrooms.
After stir-frying well, add light soy sauce, oil, salt and sugar.
After stirring well, add an appropriate amount of water.
The fire boiled.
Lower the noodles.
After the noodles are cooked, add the scrambled egg cubes and green onion leaves, season with pepper and turn off the heat!
What are you waiting for, let's âœŒï¸âœŒï¸âœŒï¸ eat