Stir-fried Sweet Potato Heluo Noodles with Mung Bean Sprouts and Eggs
Hearty wok-tossed sweet potato heluo noodles stir-fried over high heat with crunchy mung bean sprouts and soft scrambled egg, a chewy, satisfying street-style noodle plate.
Instructions
- 1
The prepared sweet potato heluo noodles are set aside.
- 2
Rinse the mung bean sprouts clean, drain the water, and set aside.
- 3
Crack the eggs into a bowl and add a little salt, then beat them.
- 4
Heat the pan and add an appropriate amount of oil, pour in the beaten eggs, stir-fry briefly, use a spatula to break them into pieces, then add the mung bean sprouts, stir-fry a few times, continue to add the sweet potato noodles and a suitable amount of salt, and stir-fry quickly on high heat until soft.
- 5
Take it out of the pot and serve it on a plate.
- 6
Fragrant.
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Ingredients
Main Ingredients
- Sweet Potato Heluo Noodlesa handful
- Mung bean sproutsa handful
- Egg2 pieces
Seasonings
- Peanut oilto taste
- Saltto taste