Step 1

The portion and ratio of the ingredients is almost like this

Step 2

Clean and cut the green and red peppers into small sections, the red pepper is a little thicker, you can cut in half and then cut into sections, ginger chopped, garlic sliced.

Step 3

Heat the pan on medium heat, change the heat to medium-low and add a tablespoon of oil, then beat in the eggs.

Step 4

Fry the eggs for less than 1 minute on each side, then set aside.

Step 5

Preheat the frying pan and add the oil. When the oil is hot, stir-fry the bell peppers, add a pinch of salt and stir-fry evenly, press the bell peppers with a spatula during the process.

Step 6

Heat the pan and add oil, then stir-fry the ginger and garlic, then add the edamame.

Step 7

Put in the poached eggs and add half a bowl of stock.

Step 8

Drizzle a small spoon of soy sauce and a small spoon of black bean sauce.

Step 9

Add a small spoonful of chopped chili, mix slightly, cover and simmer on low heat for two minutes.

Step 10

While the eggs are cooking, you can set up a separate pot to boil the broth. When the eggs are done, add two tablespoons of the sauce to the broth and cook the noodles.

Step 11

Reserving some of the sauce from the hollandaise, chop the hollandaise with a spatula and add the sautéed green and red bell peppers. (The main reason for chopping at the end rather than at the beginning is to keep the yolk from getting mushy everywhere.)

Step 12

Steam the chopped eggs and peppers together a little and then turn off the heat.

Step 13

Sprinkle the cooked noodles with chopped scallions and toss to coat.

Step 14

Cover the noodles with the scrambled eggs and eat.