Assorted Fried Noodles with Sauce
1.
Wash the onions and carrots and cut into shreds. The black fungus is soaked and washed, and the roots are removed and then cut into shreds.
2.
Wash the cabbage and cut into shreds for later use
3.
Clean the shrimps, remove the intestines, and marinate with 2 teaspoons of starch, 1/2 teaspoons of pepper, and 1 teaspoon of rice wine for 5 minutes
4.
Clean the tenderloin, shred it, and marinate with 2 teaspoons starch, 1/2 teaspoon pepper, 1 teaspoon rice wine for 5 minutes
5.
Add 1 tablespoon of vegetable oil to the tenderloin and shrimps in the pot, stir fry until mature, set aside
6.
Put black fungus, carrots and onions into the pot and stir fry with 1 tablespoon of vegetable oil until the onions are soft and transparent
7.
Pour in the shredded cabbage and continue to stir fry, do not add salt to taste for now, fry until it is basically ripe and ready for use
8.
After the noodles are cooked, it is best to rinse them with cold water to cool, which can make the noodles more elastic
9.
Add 1 tablespoon of oil to the pot, pour the sweet noodle sauce, heat and stir fry, pay attention to the heat, do not fry
10.
Pour in the cooked and cooled noodles, change the heat to low, and mix the noodles and the sweet noodle sauce evenly
11.
Pour the shrimp and shredded pork and stir fry
12.
Pour in the cooked mixed vegetables and stir-fry evenly
13.
If it is not salty enough, add 2 teaspoons of light soy sauce to taste, and finally top with 2 teaspoons of sesame oil and sprinkle 1 teaspoon of white sesame seeds.
14.
The noodles have a rich sauce aroma, fresh and delicious, vegetables are light and refreshing, especially cabbage, but also retain the crunchy taste, shrimp and pork meat enhance the nutrition and deliciousness of fried noodles, a touch of pepper flavor, sesame oil enhances the noodles A dish of fried noodles with an endless aftertaste
Tips:
Pay attention to the heat, don't fry it, the ingredients can be matched as you like, and try to be as nutritious as possible.
