STEP 1/10
Wash the onions and chop them into 0.1cm thick grains.
STEP 2/10
Wash and peel carrots and chop them into 0.1*0.1*10cm thick pieces.
STEP 3/10
Wash enoki mushrooms and green onions and cut them into 10cm long pieces.
STEP 4/10
Heat the pan and add cooking oil and stir-fry onions, carrots, enoki mushrooms, and green onions over high heat for 30 seconds.
STEP 5/10
Cut the edges of the sandwich bread and roll it thinly with a roller to prepare.
STEP 6/10
Beat in the eggs.
STEP 7/10
Boil the noodles in boiling water for 4 minutes, rinse them in cold water, and strain them through a sieve.
STEP 8/10
After boiling the noodles and vegetables on the bread of 5, roll them up with plastic wrap, and store them in the refrigerator for about 30 minutes.
STEP 9/10
Take out 8 and coat it in the order of egg water and bread crumbs and fry it in 170 oil until it has a golden brown color.
STEP 10/10
Add flakes, powder soup, and water and boil for 1 minute while stirring to mix well to make the sauce.
Roll the ingredients in the bread, roll them with plastic wrap, leave them in the refrigerator for about 30 minutes, and it doesn't explode when fried.