Cabbage and Pork Stewed Wide Noodles

Name: Cabbage and Pork Stewed Wide Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 slices Chinese cabbage; 100g pork; 150g Wide powder; Some oil; Some salt; Some shallot; 1 carrot; Some Five spice powder; Some Very Fresh Soy Sauce; Some Cooking Wine; Some ginger

by Sea waves

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The most delicious home-cooked dishes in winter are brought to the table every day, but I still don’t have enough. I especially like wide noodles, which are not only fragrant but also chewy. The rich crude fiber of cabbage not only moisturizes the intestines but also detoxifies. "

Cabbage and Pork Stewed Wide Noodles

1. Wash cabbage and slice pork

Cabbage and Pork Stewed Wide Noodles recipe

2. Cut the cabbage into vertical strips, add the pork with cooking wine and light soy sauce to marinate for a few minutes

3. Peel the carrots, wash and cut into strips, soak the broad noodles in cold water in advance until soft, or blanch until soft

4. Add appropriate amount of oil to the casserole, saute five-spice powder, green onion and ginger

5. Add the marinated pork slices and stir fry

6. Add carrots and shredded cabbage and stir fry

7. Add appropriate amount of water, add wide powder and bring to a boil, simmer on medium heat for 5-8 minutes

8. Turn off the heat when the noodles become transparent. Add salt and soy sauce to taste. If you like spicy food, add a little chili oil.

9. Out of the pot.

Tips:
When stewing cabbage and wide noodles, pay attention to the stewing pot. Do not stew for too long. Avoid braising the wide noodles. The cabbage can be stewed for a long time and it will not taste good.