Braised Bean Noodles

Overview

I learned it from my mom last year. This is the second time I’ve made it. It’s simple and delicious. Because I consider the children, I do it softly. You can adjust the amount of salt and water by yourself. The key is the method. Everyone's taste is different.

Tags

• noodles
• carob
• fresh thin noodles
• ginger
• msg
• oil
• old soy sauce
• pork
• thirteen incense
• garlic
• salt

Ingredients

Steps

1. 1 Prepare fresh thin noodles, wash and cut long beans into sections, shred pork, mince garlic, and mince ginger.

   

2. 2 Heat the pot and add oil, add the shredded pork and stir-fry until the meat turns white, then add the minced ginger and garlic and stir-fry until fragrant, add the beans and stir-fry.

   

3. 3 Add appropriate amount of salt, monosodium glutamate, thirteen spices, and dark soy sauce.

   

4. 4 Add water until the beans are covered. If you like the noodles softer, you can add a little more water, cover the pot and simmer. After the beans are cooked, take out a bowl of soup and set aside. Spread the noodles on top of the vegetables and simmer over low heat for about five minutes. Then use chopsticks to stir the noodles so that they are evenly colored and coated with soup. If there is little soup at this time, the spare soup in the bowl will come in handy. Continue to cover the pot and simmer for two minutes.