Mixed noodles with seasonal vegetables

Published Jul 6, 2021 at 01:00am ET

I remember when I was in high school, my favorite thing was to go to Lanzhou Noodle Restaurant to eat a bowl of dried vegetable noodles. Not only was it clear in color and rich in nutrition, but the most important thing was to open peoples appetite. I couldnt help thinking about eating more.

Food Material List

1 tagliatelle Appropriate amount
2 Lean pork 100g
3 onion 1
4 Tomatoes 1
5 Squash 1
6 Chili Red 1
7 Garlic sprouts Appropriate amount
8 Cooking wine Few
9 Soy sauce Few
10 soy sauce 1 spoon
11 Oyster sauce 1 scoops
12 salt Appropriate amount
13 Chicken essence Few
14 Sesame oil Few
15 Onion, ginger and garlic Appropriate amount

Operational steps

1 Shredded onion and ginger, sliced garlic
2 Wash onions, tomatoes, red peppers and garlic moss and cut them separately.
3 After washing the pumpkin, go to the pulp and slice it and marinate it with a little salt.
4 Slice lean meat, marinate for 15 minutes with cooking wine, sauce, oyster oil, a little salt and ginger slices
5 Start the pan, put some oil, add onion, ginger, garlic and stir-fry until the oil temperature rises. Meanwhile, prepare another pot to boil water and prepare noodles.
6 When the onion, ginger and garlic are fragrant, add the cured pork and stir-fry it.
7 Stir-fry the meat until it discolors. Add tomatoes and chili peppers. Pour a spoonful of soy sauce.
8 Stir-fry the soup, add onions, squash and garlic moss, stir-fry, then add proper salt, pour a little water, cover the pot, adjust the heat, boil for a while.
9 When the soup becomes thicker, put a little chicken essence and fragrant oil in it and turn off the heat and come out of the pot.
10 The other pot boiled the noodles and poured the fried vegetable on the noodles.

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