Ingredients
Flour ( 300 grams ) | Carrot juice ( half a bowl ) |
Spinach Juice ( half a bowl ) | Enoki mushrooms ( a handful ) |
Eggs ( two ) | Onion, ginger and garlic (appropriate amount) |
How to make two-color noodles
1. Carrot juice and spinach juice are mixed into a smooth dough
2.After waking up for half an hour, roll out the noodles into thin sheets
3.Then roll it up with a rolling pin, pull the rolling pin out from the middle, and cut into noodles.The width depends on personal preference.If you roll the dough thin, the noodles will naturally be thin
4.Make spinach juice noodles the same way
5.Put the rolled noodles aside.I sprinkled more noodles and they look white
6. Put oil in the pot, scramble the eggs first and take them out.Leave oil in the pot and sauté onions, ginger and garlic, add tomatoes, add enoki mushrooms and stir-fry for a while, then pour boiling water, depending on how much noodles there are.After the water boils, add noodles and stir them with chopsticks.The noodles will break easily when rolled by hand.Stir carefully.After the water boils, add half a bowl of water and continue to boil
7.Pour in eggs and sprinkle Add chopped green onion, serve and serve
Tips
When rolling out the dough, add some thin noodles from time to time to prevent adhesion, and the dough must be hard.It will be better after it wakes up for a while
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