Garlic Stem, Tomato, and Egg Noodles Exclusive

Take an appropriate amount of flour and add warm water to form a slightly firm dough. Let it rest for thirty minutes, kneading it several times in between.

Prepare the green peppers and scallions.

Wash the garlic shoots, tomatoes, and green vegetables and drain the water.

Chop the tomatoes, garlic stems, and green onions and set aside.

Crack the eggs into a bowl and beat them.

Preheat the Maxim non-stick pan, add oil and heat it, pour in the beaten eggs, stir-fry until done, and then remove.

Add the tomatoes, green peppers, and garlic stalks and stir-fry, then add soybean paste and stir until fragrant.

Add the eggs and stir-fry evenly.

Add salt, soy sauce, and five-spice powder, stir-fry evenly, and set aside.

Roll out the rested dough and fold it in half twice.

Cut into the width you like.

Bring water to a boil in a pot, add the noodles and cook until half done, then add the vegetables and cook until done, then serve.

Add the stir-fried garlic scapes, tomatoes, and eggs as a topping, then mix evenly with a little chili oil and it's ready to enjoy.

Finished product image.