Colorful Mushroom Meat Sauce Noodles

Overview

How to cook Colorful Mushroom Meat Sauce Noodles at home

First prepare the side dishes for the noodles. I won’t harp on the washing and cutting, but everyone should do it less. Don’t cut a bunch like me with big eyes and small belly. The yellow part in the middle is the egg, add a spoonful of water and starch, mix well, spread it into egg skin and shred it, and blanch the mushrooms in advance.
Then prepare the ingredients for the fried sauce, dice the mushrooms, chop the onions and ginger, and make the fried sauce fragrant if the meat filling is a little fat.
I won’t go into too much detail about cooking noodles. I believe everyone is familiar with it. You can cut, dry or hand-roll the noodles as you like. I chose wide noodles and let them cool after cooking.
Heat the pan with cold oil and stir-fry the meat filling until it changes color. Add onion, ginger, moss, cooking wine, light soy sauce, five-spice powder, and chicken essence.
Add diced mushrooms
Wait for the mushrooms to soften and then add the sauce and stir-fry evenly. You can choose the sauce according to your preference. If the sauce is dry, you can add an appropriate amount of water. I used Donggu's first-grade fresh soybean paste.
Remove the noodles from the water and put them on a plate, put the side dishes on top, and then mix with the fried mushroom meat sauce and it's done.
Let’s eat, but you didn’t see the noodles, it’s all because I put too many side dishes😅