How to roll noodles by hand

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  1. Prepare the required ingredients, wash the vegetables and set aside.

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  2. Add salt to flour, stir evenly and then add thick rice soup.

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  3. Knead into a smooth dough, cover with plastic wrap and rest for about 20 minutes.

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  4. While the dough is resting, pour vegetable oil into another pot, turn on low heat, and the oil temperature is 70% Heat and stir-fry the chopped green onions until fragrant, then add the light soy sauce and stir-fry evenly.

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  5.Add tomato cubes and stir-fry until soft.

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  6.Add appropriate amount of water and salt, turn up the heat and bring to a boil.

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  7.Knead the relaxed dough into a smoother dough.

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  8. Roll the dough into a pancake with a thickness of about two millimeters.

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  9. Fold the pancake in four quarters and sprinkle an appropriate amount of dry flour in the middle to prevent sticking.

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  10.Crack in the poached eggs while the water in the pot is still boiling..

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  11. Cut the dough into noodles with a width of about two millimeters.

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  12. Shake the noodles out.

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  13. After the water in the pot is boiling, add the noodles and stir them gently with chopsticks to prevent them from sticking.Be careful not to break the poached eggs.After the water boils, cook for another two minutes.

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  14. Add asparagus and cook for about a minute and then turn off the heat.

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  15. Carrot flowers can be carved into the bowl for decoration.

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  16. Finished product picture.