1. It's best to have hand-rolled noodles, the noodles I use directly.
2. Dice potatoes and dice well. Wash twice to control water, and dice onions.
3. Add water to the pot, heat it on high heat until there are fine air bubbles, boil the cold water and place it in a large dish or a basin with a large bottom area, sprinkle chopped green onion oil or sesame oil and mix well, so as to prevent the surface from sticking and let cool
4. Heat the pan with cold oil, add the peppercorns and saute until fragrant
5. When the oil is 70% to 80% hot, add onions, stir-fry to create a fragrance, add dried ginger powder and aniseed powder, just a little bit, stir evenly, add a little light soy sauce, add potatoes and continue to stir fry
6. Stir-fry evenly and add water, tap water, purified water, cold boiled, cold or hot, no more than two centimeters of the vegetable, add water according to your potato maturity speed and the amount of curry cubes, cover the pot on high heat for 10 minutes or the potatoes are soft, change to medium or small Add the curry cubes to the heat, stir and melt, low heat for a few minutes, until there are a lot of small bubbles and feel thick, then turn off the heat and serve
7. I missed the picture in the previous step, add it, this is what it looks like
8. Place the cold noodles on a serving plate, pour curry paste on it, mix well, and start OK
Tips:Don't cook the noodles too soft, and you don't need to add salt to the stir-fry, because the salty taste of curry is enough.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
