Egg Noodles

Heat the sugar and water in a non-stick pan over medium heat, stirring until the sugar dissolves

Cook until the mixture reaches a thread-like consistency

Break the eggs and whole egg into small pieces and pass them through a fine-mesh sieve

As soon as the syrup reaches the thread stage, reduce the heat and let it simmer for 2-3 minutes

Remove the noodles with a slotted spoon and place them on an oiled plate

Repeat the process until all the eggs are used up, occasionally adding a few drops of water to prevent the syrup from thickening too much

Once the noodles are ready, separate them with two forks and serve immediately

If they become too sticky, quickly rinse them in cold water to remove excess sugar

Serve 350 g of egg noodles.