Fried Noodles

Fried Noodles

1. Shred cabbage, cut carrots into thin slices, shredded mushrooms, and shredded onions

2. If you use cooked noodles, blanch it for 2 minutes and immediately supercool it in cold water and control it to dry. Stir in 1 tablespoon of sunflower oil and disperse carefully. Set aside

3. If you use raw pressed noodles, you can steam the noodles and stir in the oil to disperse them for later use

4. Heat oil in the pot, add carrot slices and fry until the edges are slightly browned and tender

5. Add the onions and stir fry, heat over medium heat until the onions are tender but not discolored

6. Add cabbage and shiitake mushrooms and stir fry together, keep the temperature, pour in 1 teaspoon of soy sauce to taste, wait for the cabbage to slightly soften and serve the vegetables for later use

7. Raise the pot to medium high temperature, the oil will slightly smoke, add the pork belly and fry until golden brown and fragrant, the fat is released

8. Add the bean sprouts and stir fry for about 1 minute, then add the prepared noodles

9. Make the pork fat evenly coat the surface of the noodles

10. Pour in the fried noodle sauce and stir fry together, about 1 minute, wait for the sauce to be fragrant

11. Put the fried vegetables back into the pot, and finally season with salt, and they will come out of the pot after reheating

12. Serve with minced bonito, seaweed and red ginger

Tips:

* The weighing unit mentioned in the article: 1 tablespoon = 1 table spoon / 1 teaspoon = 1 tea spoon / 1 cup = 1 cup



* The order of carrots, onions, and cabbage into the pot is very important. At the same time, pay attention to keeping the cabbage slightly crispy;

*Additional ingredients: seaweed powder or seaweed shreds, add them if you buy them, there are many on Taobao, and they are affordable; minced bonito is katsuocushi-muyu flower; shredded red ginger;



* The purpose of noodle processing is to prevent mutual adhesion during stir-frying and affect the taste. Different noodle processing methods are different, but please try to use fresh noodles, both raw and cooked, that is, not dehydrated dry noodles, dry noodles are easy to stick;



* Pork belly needs to be at a higher temperature to make the surface appear attractive caramel color, while releasing grease, if the temperature is not enough, the aroma will be far worse;



* Bean sprouts also need to have a sense of presence, wait for it to pass;



* When you stir fry vegetables, use soy sauce for the first seasoning is a very colorful step, so that every bite of vegetables is fresh and sweet.