Assorted yellow noodles
Overview
How to cook Assorted yellow noodles at home
Tags
Ingredients
Steps
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Wash the shrimps, remove the stems of the snow peas and tear off the old tendons, wash and set aside, remove the stems of the fresh mushrooms and slice them, remove the roots of the bean sprouts and wash them, wash and cut the leeks and set aside.
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Boil water in a pot (add some salt and oil) and wait for the water to boil. Put the noodles down and cook. After the water boils, quickly take out the noodles and rinse them with cold water. After they are completely cool, drain the water. Loosen the noodles, add some salt and mix well.
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Heat a pan over medium heat, add two tablespoons of oil to heat, put the noodles in, use chopsticks to loosen the noodles neatly, and shape them into a round cake. My pan is a 20cm round pan, so it is easy to fry into round cakes. If the pan is larger, you need to be more careful. When one side is fried until golden brown, the surface will be fixed. Flip and fry the second side. Fry both sides until golden brown. Place on a plate and set aside.
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Heat the pot slightly, add minced garlic and onions and sauté until fragrant, then add carrots, fresh mushrooms, snow peas, leeks, bean sprouts, and shrimps in order and stir-fry until cooked. Add about 3 grams of salt, about 3 grams of sugar, about half a spoon of soy sauce, and then add about 50 ml of water and bring to a boil.
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Add water starch to thicken the sauce, wait until the soup thickens, and pour it over the noodles.
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When eating, use chopsticks to break up the noodles and mix the noodles with the ingredients and soup. The taste will be very fragrant.
