Baby Vegetable Beef Noodle
1.
All ingredients are ready.
2.
The baby cabbage leaves, washed, and the leaves of baby cabbage are separated from the ridges. The ridges are cut into sections and the leaves are torn into small pieces by hand.
3.
Cut beef into thin slices.
4.
Heat the wok, pour in a proper amount of cooking oil, add green onions and ginger until fragrant.
5.
First, stir-fry the baby cabbage in the pan for 1 minute, and add some oyster sauce.
6.
Pour the beef and stir fry for half a minute.
7.
Pour in boiling water and bring to a boil. (If there is no boiling water, add cold water and bring it to a boil.)
8.
Add the noodles after the water is boiled.
9.
After the noodles become soft, use chopsticks to gently cut them apart to prevent sticking.
10.
Cook for about 1 minute (I chose thin noodles, so I don't need to cook it for too long). The noodles are translucent. Add baby cabbage leaves. After the leaves change color and become soft, pour sesame oil on them. Turn off the heat and put them on the plate immediately.
Tips:
1. If you like softer noodles, you can prolong the cooking time.
2. If you like other flavors, you can also make your own, such as chili oil, vinegar, chicken essence, etc.
