Ingredients: 1 pack of turkey noodles, 2 eggs, 150ml of milk, shredded mozzarella cheese, a handful of seaweed crisps, 5 slices 1. The ingredients are as above.

2. Boil soft-boiled eggs.

When the water is almost boiling, turn down the heat, tilt the pot, break the eggs in as close to the water as possible, and cook for about 2 minutes.

(The reason why you need to turn down the fire is that if the fire is too high, the water will produce larger bubbles. After the eggs are beaten in, the egg whites will be cooked and the soft-boiled eggs will not be formed. Likewise, tilt the pot and beat the eggs gently.

The purpose of adding it is to make it easier for the soft-boiled eggs to form.) 3. The cooked soft-boiled eggs are in a perfect oval shape and the protein is intact. Remove them and set aside.

4. Cook noodles.

Boil the water, put the turkey dough into the water, cook for about 5 minutes, until the dough starts to become a little transparent, pour out all the water.

5. Add milk, bring to a boil, then reduce heat and stir continuously until the dough becomes thick.

Just a reminder, you have to keep stirring from now on, otherwise the bottom will be mushy.

6. Add the turkey noodle red sauce packet and stir evenly.

The amount of sauce packets you put depends on your tolerance for spicy food. I am quite intolerant of spicy food, so I put a whole packet. If you can't tolerate spicy food, you can put half a packet.

Finally, pour in the cheese, stir evenly after the cheese melts, and the noodles are ready.

7. Plate and start eating.