Materials

Materials:300 grams of noodles, half a cucumber, 1 tomato, 2 eggs, half a carrot, 100 grams; leeks;

Accessories:moderate oil, salt, garlic, green onions.

Suzhi dry noodles

One

All kinds of vegetables washed, carrots, cucumbers diced, leeks cut into pieces.

2

Sliced garlic

Three

Diced tomatoes

Four

Slice the onion into segments

Five

Break the eggs

Six

Wash the veggies, and shred them. The pieces should be thicker.

seven

Cook oil in a pan

eight

When the oil is hot, pour in the egg mixture and fry the eggs.

9

Heat the oil in a wok, add garlic and scallions, then add carrots and cucumbers and stir-fry.

10

Then add the tomatoes and stir-fry until the juices from the tomatoes run clear.

11

Scramble the eggs.

12

Scramble the leeks, add the right amount of hot water, boil and add salt.

13

When the soup is slightly dry, take it out of the pot and put it into a bowl.

14

Boil the water in a pot, when it boils add the noodles and cabbage, when the noodles overflow add a little cold water and repeat twice more. Once cooked, place them in a simple pot filled with cold water to cool the noodles and place them in a bowl.

15

Toss in the freshly fried veggie dumplings, or add some chili to your taste, and you're ready to go~ ~

Tips

The handmade noodle bowls are all photographed, and pictured here are packaged hanging noodles. In comparison, the hand rolled noodles tastes more chewy, but I prefer the hanging noodles, so it's up to you to choose this one.