- 250g flour
- 40g tomatoes
- 60g spinach
- 20g green pepper
- 1 egg
- Vegetable oil
- soy sauce
Add water to the flour and make a dough. Knead the dough until soft. Wrap with plastic film and let it sit for 30 minutes.
Dice tomatoes into small pieces. Wash and cut spinach into strips. Remove the seed of green pepper, then cut into strips. Break eggs into a bowl and stir into egg liquid.
Add water to a skillet. Bring to a boil then add tomatoes and spinach strips, green pepper strips. Bring to a boil again. Add soy sauce and salt for seasoning. Pour into flour and egg liquid. Use a chopstick to stir into egg flower. Cook until boil. Then turn off the heat. The noodle soup is ready. Set aside for later use.
Use a chopstick to stir the dough clockwise until smooth.
Add water to the skillet. Bring to a boil. Use a chopstick to make the dough into fishbone shape dough strips (round strips and shape at both ends). Add the dough into the pot until cooked. Remove the noodle to a bowl. Pour into the noodle soup. Serve.