Lo Mein Noodles
A hundred cities, a hundred flavors; each city has its unique taste. While noodles might not represent the quintessential taste of Henan, they are certainly the most beloved summer dish. The broth is vividly red, and the added eggs are tender. When the cooked noodles are mixed into the rich broth, it enhances the aroma, making the dish delicious and refreshing.
INGREDIENTS
- 1 catty Noodles
- 2 tomatoes
- 3 eggs.
DIRECTIONS
First, wash the surface of the tomatoes and make a small cross-cut at the bottom. Then, blanch them in boiling water for 2 minutes, peel off the skin, and finally dice them into small pieces and set aside in a plate. Wash the shepherd's purse leaves thoroughly and drain excess water. Grate the fresh cucumber into thin shreds and set aside.
Put oil in the pot, add chopped green onions, and pour in the beaten eggs. Add the diced tomatoes and stir-fry until the eggs and tomatoes are cooked together.
Tips:
Beat the eggs until dense bubbles appear; this will result in a tender texture for the scrambled eggs. When frying the eggs, ensure the oil is hot, and you can use a bit more oil. Cook over high heat and stir quickly. This method will yield eggs that are not only soft and tender but also more flavorful.
Next, add a large bowl of water to the pot and bring it to a boil. Once boiling, add an appropriate amount of salt to season the broth.
After the water boils, let it cook for about two to three minutes before turning off the heat. Add a small amount of monosodium glutamate (MSG) if desired; it's optional. Throw in a handful of shepherd's purse leaves and blanch them in the residual heat until cooked. Then, let it cool and set aside.
Prepare the vinegar garlic sauce by crushing the garlic into a paste and placing it in a bowl. Then, add an appropriate amount of sweet potato vinegar or any other vinegar of your choice to the bowl.
Tips:
When it comes to vinegar, avoid using aged vinegar, as its flavor is not suitable for this dish. White vinegar may not be ideal either. I suggest purchasing loose vinegar if possible. If loose vinegar is not available, you can use packaged rice vinegar from the supermarket, as its flavor is also suitable for this dish.
In another pot, bring a pot of water to a boil. Once boiling, add the fresh noodles prepared earlier and cook until done. Then, promptly remove the noodles from the pot and rinse them in cold water to cool them down.
Drain the noodles slightly to remove excess water and place them in a bowl. Pour the tomato and egg broth over the noodles, then add the shredded cucumber and fresh shepherd's purse leaves. Drizzle with the vinegar garlic sauce, give it a gentle stir, and it's ready to enjoy!
Tips:
After boiling the noodles, it's essential to rinse them with cold water. This not only cools the noodles down, making them refreshing and smooth, but also prevents them from sticking together. Additionally, it gives the noodles a firmer texture. If you cannot consume tap water directly, it's advisable to prepare cold boiled water in advance.