Mom’s Homemade Noodles
This green pepper and egg over noodles (qīngjiāo jīdàn miàn) recipe is a dish that my mom used to cook for the family when I was a girl. This is my childhood memory, the taste of my mother’s cooking, but I can’t make it taste quite the same as she did. In fact, I've lost track of the smell. I miss the noodles my mother cooked in my childhood. The ingredients used in this recipe are all simple and common: Green peppers, eggs, and tomatoes. In China, home-cooked vegetables and noodles are inexpensive and common, but my mother used these ingredients to cook countless lunches and dinners for us.
Equipment
- 1 wok
- 1 wok spatula
- 2 serving bowl
Ingredients
- 80 g flat wheat noodles
- 2 green peppers Anaheim peppers
- 2 eggs
- 1 medium tomato
- 2 cloves garlic
- 15 ml cooking oil
Broth
- 10 ml light soy sauce
- 5 ml Pixian Doubanjiang bean paste
- 3 ml salt
- 70 ml water
- 10 ml cooking oil
Instructions
- Prepare the ingredients and wash them.
- Beat the eggs thoroughly.
- Finely chop the green peppers, tomatoes and garlic cloves.
- Heat your wok, pour in 15ml of oil, scramble the eggs until they are firm, then set aside for later use.15 ml cooking oil, 2 eggs
- Add 10ml of oil to the wok, first add garlic and tomatoes, stir-fry the tomatoes until they release their juices, then add the bean paste.1 medium tomato, 2 cloves garlic, 10 ml cooking oil, 5 ml Pixian Doubanjiang bean paste
- Add the green peppers. Stir-fry for 20 seconds, then add 70ml of water. Season with light soy sauce and salt (to taste).2 green peppers, 10 ml light soy sauce, 70 ml water, 3 ml salt
- Bring the soup to a boil, add eggs, simmer for 30 seconds, and pour out into a serving bowl.2 eggs
- Follow the directions on the packet of noodles: Add an appropriate amount of water to the pot, bring to a boil and add the noodles to the boiling water. When the noodles are cooked, drain them and place in a serving bowl.80 g flat wheat noodles
- Drizzle the broth over the noodles. Stir and serve.
Notes
- Soy sauce and Doubanjiang (red bean paste) are both salty. Add soy sauce first, then test flavor before adding any salt.
Nutrition
Calories: 314kcalCarbohydrates: 29gProtein: 11gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 164mgSodium: 2730mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 15mgCalcium: 39mgIron: 3mg
Tried this recipe?Let us know how it was!