Wet noodles

500 grams

bean sprout

150g

onion

80 grams

carrot

50 grams

Eggs (of hens)

one

condiments

vegetable oil

Proper amount

Light soy sauce

Two spoonfuls

dark soy sauce

1 spoon

five spice powder

1/4 spoons

oyster sauce

1 spoon

Refined salt

1/4 spoons

mature vinegar

3 scoops

chicken essence

1 spoon

step

1.500g wet noodles, set aside.

Bean sprouts, onions, carrots and eggs are all ready.

3. Cut carrots into diamond-shaped pieces and shallots into silk.

4. Put a proper amount of vegetable oil in the pot. After the oil is 70% hot, add the eggs, fry until golden on both sides, and serve.

5. Fried eggs.

6. Put a proper amount of cold water in the pot. When the water boils, add the noodles and cook them until they are fished out (don't cook them for too long, they like to stick to the pot when they are fried).

7. Take out the cooked noodles and let them cool.

8. Add a proper amount of vegetable oil to the wok. When the oil is boiled, add onion and carrot slices and stir fry.

9. Add bean sprouts and stir fry. Add appropriate amount of soy sauce, soy sauce, spiced powder and oyster sauce and stir fry.

10. Stir-fry the noodles quickly in the pot, add proper amount of refined salt and aged vinegar, and add chicken essence before taking out.