Braised Noodles with Soy Sprouts

Name: Braised Noodles with Soy Sprouts
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g All-purpose flour; 210ml Shimizu; 500g Soy sprouts; 460g pork; A paragraph Green onions; a small piece ginger; 5 tbsp Soy sauce; 1 tbsp Cooking Wine; 2 pcs star anise; Some salt; 2 tbsp Vegetable oil

by Baby Mom's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I ate the braised noodles with beans for a summer. This time I changed the recipe. It was really delicious. I made a big pot. I thought it must be too much, but I didn’t expect a full meal!

This time Baoma used soybean sprouts. I have never eaten noodles with bean sprouts before. I took my son to the park some time ago. A child’s grandmother talked about this practice and said that I was drooling. I finally pulled the grass yesterday. Too surprised, very, very delicious, worth a try. In order to make everyone a success, there are a few more words in Baoma's article. Look down, the main points are written in the tips at the end of the article, and you can do it after reading it!

Braised Noodles with Soy Sprouts

1. Prepare the ingredients. Choose pork with a little fat so that the noodles are more fragrant and delicious

2. 600g flour and 210ml water are pressed into thin noodles

3. Steam the noodles in a cold water pot for 8 minutes until there is no hard core

4. Pork slices, especially lean, divided into pieces

5. Soak the soybean sprouts in water, remove the bean skin, wash and control water for later use

6. Cut ginger and chopped green onions (you can pick out the ones you don’t like after ginger is smashed)

7. Put vegetable oil in the pot. When it is warm, add the star anise to stir up the fragrance. The star anise turns black slightly, remove it and discard it.

8. Add the meat to a low heat and stir slightly yellow and oil, add the lean meat, stir-fry until the color turns white, add green onion and ginger until fragrant, add soy sauce to improve the color

9. Pour in soybean sprouts and stir fry over high heat, the color darkens slightly, add the cooking wine to remove the beany flavor

10. Pour in water, the amount of water is just below the bean sprouts, add salt to improve the flavor, taste it, it’s a bit salty just right

11. Put the steamed noodles on the bean sprouts, cover with a lid and bring to a boil over high heat, simmer on medium heat

12. Open the noodles with chopsticks midway, turn off the heat when there is not too much soup left

13. Mix the noodles and bean sprouts well, and cover them with the soup, which is moist and not dry.

Tips:
Tips for Mom:
1 The amount of flour and water given in the ingredients is the ratio of noodle pressing with a noodle machine. If you don't have a noodle machine, you can just buy 700 grams of fine-cut noodles.
2 The ingredients in the article do not need to be very strict. If you like to eat meat and bean sprouts, put more. It should be noted that the soybean sprouts should be thick, so that braising is forbidden.
3 Steam the noodles in advance until they are not hard. The bean sprouts braised noodles cannot be braised for as long as the bean sprouts noodles, so it is necessary to steam the noodles for a while, so that the noodles are cooked and the bean sprouts will not be rotten and not formed.