Fried noodles
Ingredients
- Soft surface (150g)
- Thinly sliced pork belly (10 slices)
- Cabbage (peel off the outer layer of soft, wilted leaves) (1/4 pieces)
- Carrot (20 pieces)
- White onions (1/4 pieces)
- Shiitake mushrooms (preferably thick mushrooms) (2 pieces)
- Mung bean sprouts (a handful)
- Fried Noodle Sauce (2 tablespoons)
- Sunflower oil (appropriate amount)
- Soy sauce (1 teaspoon)
Steps
1. Shred the cabbage, cut the carrots into thin slices, cut the mushrooms into thin slices, and shred the onions
2. If using cooked noodles, blanch them in water for 2 minutes and immediately drain them with cold water. Stir in 1 tablespoon of sunflower seed oil and carefully break them up and set aside
3. If you use raw pressed noodles, you can steam the noodles and mix them with oil and beat them up for later use
4. Heat oil in a pot, add carrot slices and stir-fry until edges are slightly browned and soft
5. Add the onions and stir-fry over medium heat until the onions are soft but not discolored
6. Add cabbage and mushrooms and stir-fry together, keep the temperature, add 1 teaspoon soy sauce to taste, wait until the cabbage is slightly soft, then remove the vegetables and set aside
7. Raise the pot to medium-high heat, the oil will smoke slightly, add the pork belly and fry until golden brown and fragrant, and the fat will be released
8. At this time, add the bean sprouts and stir-fry for about 1 minute, then add the prepared noodles
9. Let the pork fat evenly coat the surface of the noodles
10. Pour in the chow mein sauce and stir-fry for about 1 minute until the sauce is fragrant
11. Put the fried vegetables back into the pot, season with salt, return to heat and serve
12. Serve with chopped bonito, seaweed and red ginger
Tips
- The order in which carrots, onions and cabbage are put into the pot is very important, and at the same time, pay attention to the fact that the cabbage should maintain a slightly crisp texture
