Braised Bean Noodles—Mom’s Taste

Overview

My mother often made this dish when I was a child, and I learned it when I grew up. Every time I eat it, I will think of my mother

Cut the green onion into sections, shred the ginger, slice the garlic, cut the tomatoes into small pieces, shred the green pepper, black fungus, and shred the beans, cabbage.
Heat oil in a pan, sauté garlic slices, shredded ginger and green onions, then add tomatoes, green peppers, black fungus and stir-fry
Add the beans and stir-fry for a few minutes, then add the cabbage and stir-fry. Add a little peppercorn noodles, light soy sauce, salt, pour in the meat that has been fried in advance and a little broth, and continue to stir-fry. If not, add a little water.
After the vegetables are cooked, add the steamed noodles, cover and simmer for a few minutes, then use chopsticks to mix the noodles and vegetables together, drain the juice and turn off the heat.
Finished product pictures
By the way, make egg drop seaweed soup.
Mix some sugar and tomatoes
Let’s take a group photo