Recipes For Chinese Noodles With Vegetables

Recipes for Chinese noodles with vegetables: Whether the noodles are delicious, the sauce is the most important. Today I will share with you the practice of this Chinese-style noodle and the secret of making delicious sauces at home.

My daughter works in the field, usually only my husband and I are at home. Although there are only two people eating, I still care about every meal. Breakfast is never over, lunch is not so sloppy, only dinner is relatively casual.

Dinner is almost always solved by eating noodles. Because noodles are the simplest and can be done in a few minutes. And a bowl of delicious noodles is not worse than the main dish!

In fact, the sauce is best prepared and can be kept for a long time, no matter breakfast, dinner or supper, when you want to eat only noodles, plus a spoonful of sauce, it is simple and fast, and it is better than restaurant noodles.

Chinese sauce recipes for noodles, the main ingredients of this sauce are pork and pickled Leaf mustard. Pickled Leaf mustard are a kind of ingredients that are preserved, dried and sealed. They can be fried and stewed. If you are interested in this Chinese noodle recipe, you guys can follow the steps to cook this Chinese noodles below.

Ingredients:

Appropriate amount of noodles, green onions, 2 peppers, a small bowl of pickled leaf mustard, 300 grams of pork, moderate amounts of fresh greens, 1 tablespoon of Sichuan bean paste, 1 tablespoon of light soy sauce, appropriate amount of starch, soy sauce, vinegar, pepper oil, two tablespoons of chili red oil.

Cooking steps:

1. Wash and mince the pork. Put appropriate amount of vegetable oil in the pan and pour the minced meat to stir-fry.

2. Fry until the pork turns white, push the minced meat to the side of the pot, add 1 tablespoon of Sichuan bean paste to deep-fry until fragrant.

3. Stir-fry the minced meat and bean paste evenly.

4. Add appropriate amount of water and 1 tablespoon of light soy sauce, and bring the water to a boil.

5. After more than ten minutes, pour the pickled Leaf mustard into the pot and continue to cook. (Dried Pickled leaf mustard is washed, chopped, and frozen in the refrigerator, there is no need to wash it again when used)

6. Continue cooking with salted vegetables on low heat for 10 minutes, add an appropriate amount of water starch to make the soup thick. Then take them out of the pot. Store in the refrigerator if you can’t eat it at once.

7. When making pickled Leaf mustard pork sauce, prepare the side dishes.

8. Take a bowl and put the right amount of soy sauce, vinegar, pepper oil, two tablespoons of chili red oil.

9. Boil the green vegetables.

10. Place the cooked noodles in the noodle bowl. Add the salted pork paste soup, put the greens and raw chili, mix well and enjoy.

Tips:

Put Chinese pickled Leaf mustard pork sauce in a fresh-keeping box, and keep it in the refrigerator for about three days.