Braised Beef and Lentil Noodles

Name: Braised Beef and Lentil Noodles
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 150g beef; 200ml Lentils; 30g Chives; 1 piece Red pepper; 1 Shallots; 2g ginger; 15ml Peanut oil; 2g salt; 1 tsp Five spice powder; 1 tablespoon Oyster sauce; 15ml Soy sauce

by He Xiaohe

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

It’s really not difficult to cook noodles as long as you master this. It is the amount of vegetable soup. Vegetable soup must not be over-vegetable. It should be less, because it will boil and it will submerge the noodles, and the noodles will become lumps when they get wet. If the soup is more juicy, you can take out a portion, and then pour it along the side of the pot halfway. As long as this is well mastered, the noodle stew will be successful.
The dried noodles I used this time are still distinct and super delicious. Recently, a lot of Arowana active fermented hollow noodles have been prepared, and it is easy to make noodles even in hot weather. Never stay in the kitchen and sweat like rain anymore.

Braised Beef and Lentil Noodles

1. Ingredients.

2. Cut beef into strips, thick red pepper, shred green onion and ginger, and cut leek into sections. Add a little water starch, salt and oil to the cut beef and marinate for a while.

3. The lentils are soaked and washed first, then the head and tail are removed, and then broken into sections for later use.

4. Bring water to a boil in the soup pot, add Arowana + active fermented noodles, cook until the noodles become soft, no need to cook.

5. Take out the water, then drain the water, mix in some peanut oil to avoid sticking.

6. Add peanut oil to the wok, heat up, add green onion and ginger until fragrant, then add beef strips and stir fry.

7. Add the lentil segments, add the seasoning and stir-fry, add an appropriate amount of water, and arrange the ingredients so that the ingredients are flat on the bottom, and the water should not exceed the vegetables.

8. Spread the soft noodles on top, cover and simmer for 5 to 8 minutes. You can open the lid to take a look during the braising process. If the water is gone, you can add more water along the side of the pot.

9. Spread the leeks and red pepper shreds on top and simmer for another half a minute.

10. Finally, shake the noodles and mix them evenly with the vegetables. The remaining small amount of soup is evenly coated on the noodles. The color is beautiful and appetite, and the noodles will not dry at all. Dried noodles are also very delicious when used as braised noodles.

Tips:
1. The noodles can be boiled softly, not cooked.
2. The cooked noodles should be watered and mixed with a little oil to avoid sticking.
3. The amount of vegetable soup should be mastered, not exceeding the height of the vegetable, and water can be added along the side of the pot halfway.
4. Kidney beans should be cleaned first and then broken to avoid secondary pollution of pesticides.