Shredded Pork Noodles with Pickled Vegetables

Overview

The ingredients are simple and the taste is extraordinary, ensuring you’ll want to eat it again. . .

Cut the tenderloin into shreds and add oil
Grasp it evenly with your hands and marinate for twenty minutes
Cut dry red pepper into sections and slice garlic
Pour a little oil into the pot, add the tenderloin shreds and break them up
Cut into pieces and set aside for later use
Pour oil into the pot, add dried chili segments and garlic and saute until fragrant
Add the pickles and stir-fry. You can add more oil for the pickles to make them more fragrant
Add the shredded pork that was fried before, stir-fry and set aside
The noodles are ready. The amount is for two people. We both have big appetites, about 7.8 taels of noodles
Put sesame oil and coriander in the bottom of the bowl. If you don’t like coriander, you can leave it out
Boil water in a pot, add dried shrimps and pickled vegetables
Add noodles and roll until cooked
When it's cooked, take it out into a bowl and add some soup
Add the shredded pork with pickled cabbage that was fried before, and cook two kale stalks. The kale can also be replaced with other water spinach, cabbage, small green vegetables, whatever you like
Stir evenly and start eating. Does your index finger move? Haha