Braised Noodles with Mushroom Meatballs

Name: Braised Noodles with Mushroom Meatballs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Machine-rolled wet noodles; 200g Pork balls; 40g Shiitake Mushrooms; 30g Black Fungus; 10g oil; 1g salt; 2g Soy sauce; 15g Pixian Doubanjiang

by Xiancao'er

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I am at home alone and do not want to cook, so I use shiitake mushrooms, black fungus and some meatballs to stew noodles. To be honest, the stewed noodles taste quite good. I like shiitake mushrooms and black fungus, but meatballs, I can’t do it. I don’t want to eat them.

Ingredients

Braised Noodles with Mushroom Meatballs

1. Prepare pork balls, water-fat shiitake mushrooms and water-fat black fungus.

2. Ready to machine the wet noodles.

3. Cut black fungus, shiitake mushrooms and meatballs separately.

4. Cut the onion, garlic sprouts, and red pepper for later use.

5. Heat oil in a pot, add onion and garlic sprouts.

6. Add shiitake mushrooms and black fungus and stir well.

7. Add salt and stir well.

8. Pour in the meatballs and stir-fry well.

9. Pour in the dark soy sauce and stir well.

10. Add an appropriate amount of cold water and bring to a boil.

11. Cook until the soup is reduced.

12. Place the noodles evenly on the meatballs, cover them, and simmer until the soup is cooked and the noodles are cooked.

13. Add Pixian bean paste and stir well.

14. Simmer the cooked noodles, adjust the flavor and put them in a bowl.

Tips:
1. It is better to handle the mill-rolled noodles after blanching to half-cooked.
2. The noodles simmered in the broth made of shiitake mushrooms and meatballs with water are delicious.
3. You can use your favorite seasoning sauce for seasoning.