Scissors-cut noodles ✂️

Method

1. 01

   Step 1

   Side dishes

   

2. 02

   Step 2

   Chop the tomatoes and cut the wood ear mushrooms into pieces.

   

3. 03

   Step 3

   Crack an egg into the dough (optional).

   

4. 04

   Step 4

   Add water in several batches and stir with chopsticks until it forms clumps.

   

5. 05

   Step 5

   Knead the dough and let it rest for ten minutes.

   

6. 06

   Step 6

   Divide into small portions and press into small cakes

   

7. 07

   Step 7

   Wake up for ten minutes

   

8. 08

   Step 8

   Roll out into a 1 cm thick dough sheet

   

9. 09

   Step 9

   Cut small strips along the edge of the dough with scissors, adjusting the thickness as needed. Sprinkle a little flour to prevent sticking.

   

10. 10

    Step 10

    Heat oil in a pan, crack in two eggs, and quickly scramble them with a spatula until they break into small pieces.

    

11. 11

    Step 11

    Add sliced ​​garlic and fermented bean paste and sauté until fragrant.

    

12. 12

    Step 12

    Add wood ear mushrooms and cauliflower and stir-fry.

    

13. 13

    Step 13

    Add mung bean sprouts

    

14. 14

    Step 14

    Stir-fry for a few moments.

    

15. 15

    Step 15

    Once the water boils, add the cut noodles and cook for a few minutes (cook for a few more minutes if you don't like them too firm).

    

16. 16

    Step 16

    Add the greens and bring to a boil.

    

17. 17

    Step 17

    Use a slotted spoon to scoop out the noodles, drain them, and put them into the wok.

    

18. 18

    Step 18

    Simply mix thoroughly with the stir-fried vegetables.

    

19. 19

    Step 19

    Serve on a plate and enjoy!