Shredded radish multigrain noodles

Overview

Pure mung bean noodles are added to white flour, pressed with eggs, iodized salt and mineral water. Served with shredded green radish in a soy saucepan, a delicious breakfast is ready to serve. It has a unique taste and endless aftertaste. The chewy noodles are full of bean aroma, and the refreshing green radish melts into the thick soup. I drink it with sweat. It reminds me of the small stove in my hometown when I was a child. It is so enjoyable!

Tags

• noodles
• coriander
• green radish
• mung bean mixed noodles
• onions
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Slice green radish.

   

2. 2 Change the knife to cut into thin strips.

   

3. 3 Cut the green onions into slices of water chestnuts, cut the ginger into thin strips, cut the coriander into sections, and prepare ten pieces of Sichuan peppercorns.

   

4. 4 grams of mung bean mixed noodles.

   

5. 5 Heat the pot and add appropriate amount of salt.

   

6. 6 After boiling the pot, add the noodles and bring to a boil.

   

7. 7 Beat in eggs.

   

8. 8 Add shredded radish and bring to a boil.

   

9. 9 Add coriander and turn off heat.

   

10. 10 Remove from pan and plate.