1. Tao. The rice noodles are soaked in advance to soften. If the dried rice noodles are boiled directly, it will take a long time to cook until they become soft, and the rice noodles will be stale and not refreshing when cooked.
2. Add water to the soup pot, boil, add the soaked rice noodles and cook for 1 minute until the rice noodles become soft and have no white cores.
3. Take out the cold water, wash off the excess starch on the surface, drain the water and set aside.
4. Prepare the vegetables. Wash all the vegetables. Cut the red pepper into shreds, cut the green onion into sections, and cut the coriander into sections. The stems are used for sautéing, and the leaves are reserved for the last.
5. Soak the black fungus in cold water for more than 2 hours in advance, wash and tear the small flowers. After washing the snow peas, remove the fiber and stalks.
6. Put oil in the wok, add chopped green onion and coriander root and stir fry for a nice aroma.
7. Put in the soybean sprouts and fry for a while. The soybean sprouts are not easy to cook, so fry first. And soy bean sprouts are rich in calcium, so you should eat more.
8. Then add the rest of the vegetables, snow peas, red pepper shreds and fungus and continue to stir-fry for about half a minute. These vegetables are easy to cook and don’t need to be fried for too long. Season with salt, five-spice powder and light soy sauce.
9. Put in the rice noodles just cooked.
10. Stir fry and stir well.
Tips:1. Choose vegetables with bright colors, which are not only in line with health preservation, but also beautiful and appetizing.
2. After the rice noodles are boiled, let it pass in cold water, so that it will be more refreshing when fried.
