The raw material for river noodles is rice, which is washed and ground into powder, made into a paste by adding water, steamed into flakes, and then cut into strips after cooling.

1. Tear the noodles into strips and put them in the refrigerator for 1 hour

2. Scratch the eggs, fry them in a pan, cut them into small pieces, and then put them aside

3. Add a moderate amount of oil to the wok, or put a little bit more in the wok and heat it up over high heat, then take out the noodles from the refrigerator and pour them into the wok. Add the shredded carrots and stir-fry until slightly soft, stir-fry with the noodles for a few seconds, pour the sauce over the noodles and mix well with chopsticks, and finally add the green onion and scrambled egg, and serve on a plate while it's still hot

Cooking Tips

1, put the noodles into the refrigerator freezer for 1 hour, so that the noodles don't easily stick to the pan when stir-frying, and they don't easily crumble.

2, frying river noodle action should be fast, to high-fire frying, using chopsticks instead of spatula frying, not easy to fry broken, and do not turn too hard, frying oil should be put a little more, frying out only enough flavor.