Flour: appropriate amount
Eggs: 2
Cold water: appropriate amount
Garlic sprouts: appropriate amount
1. Crack the eggs into the flour, knead into a smooth and slightly firm dough, then refrigerate for 20 minutes.
2. Wash and slice the garlic sprouts; beat the eggs, pan-fry into thin egg sheets, and cut into shreds. Set aside.
3. Remove the dough, knead for another 5-10 minutes, flatten, and roll into a large thin sheet.
4. Evenly dust with flour to prevent sticking; fold the sheet into layers and cut into medium-width strips.
5. Gently separate the cut noodles.
6. Bring water to a boil, add the noodles, stir to separate, cook until just tender, then drain into a bowl. Top with egg shreds and garlic sprout slices.
In another pot, add chicken broth and bring to a boil. Skim off any foam, then season with salt and drizzle with sesame oil.
Pour the chicken broth over the noodles.
