Cucumber and Turkey Sauce Noodles

Prepare the ingredients.

Wash the cucumber, slice it with a knife, then cut it into shreds; set it aside after cutting.

Before cooking the noodles, prepare the sauce for the mixed noodles: add 2 tablespoons of naturally brewed soy sauce to a bowl.

Spoon turkey noodle sauce.

Add 1 tablespoon of sesame oil, stir well, and set aside.

Crack the eggs into a bowl, add a little chopped green onion, and mix well.

Pour cooking oil into the pan, heat it, then take out half and set aside, then pour in the beaten eggs.

Fry until golden, use a spatula to break into small pieces, and set aside.

At the same time, start another pot of water, add a little salt when it boils, then add the noodles and cover to cook.

After boiling, pour in half a bowl of cold water, and continue.

Wait until it boils again, then scoop out the noodles and place them in cold water. Noodles after being cooled are smoother and more chewy.

Drain the water, pour half of the just-scooped cooked oil over the noodles, and mix with chopsticks. This way, the noodles won't clump together and are less likely to stick to each other.

Place the noodles and eggs on a plate, then pour in the sauce, and finally add the cucumber shreds.

Simple and delicious cucumber and turkey sauce noodles are ready.

Mix it when eating.

The eggs are fresh and fragrant, the cucumber is crisp, the noodles are chewy, and the spiciness is addictively intense.