Scrambling the eggs isn’t a requirement.You don’t want to reduce the sauce too much because the soy sauce will make it too salty. Toss the noodles in the sauce as soon as the brown sugar dissolves in the melted butter mixture. Reserve a cup of noodle water just in case your sauce is too thick. Instead, leave 1-2 tablespoons of water in the pot to keep them from drying out. Otherwise, the noodles will dry out and clump together. Since you’ll toss it all together, you want the sauce hot (or at least warm) when the noodles are ready.
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