Fried Noodles and Vegetables

Name: Fried Noodles and Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Noodle dishes; 100g Xianggan; 2 pcs Dried chili; Some ginger; Some salt

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Among the wild vegetables in spring, the most common one here is shepherd's purse, and then noodle dishes. In terms of taste, noodle dishes are better than shepherd's purse, perhaps because it is more delicious. Now noodle dishes are more difficult to find, unlike shepherd's purse everywhere. In the warm spring season, I took my grandson and husband on an outing, and dug some noodles back. As the name suggests, noodle dishes have narrow and long leaves, which look a bit like noodles, and noodle dishes are also very suitable for noodle soup. I've posted noodles made with noodle dishes before, but I won't make noodles anymore today. Use it to make a dish and simply fry it. It's also very good. I like this method of vegetarian wild vegetables, and my taste. "

Ingredients

150g Noodle Dishes
100g Xianggan
2 pcs Dried Chili
Some Ginger
Some Salt

Fried Noodles and Vegetables

1. This is the noodle dish that was dug back.

2. Wash it up for a close-up.

3. Blanch the boiled water for a few seconds to remove the oxalic acid and astringency of the wild vegetables.

4. Remove the water control.

5. Cut fragrant dried into strips, mince ginger, and link up short.

6. Stir fragrant minced ginger and dried chili in a hot pan with cold oil.

7. Add the fragrant dried.

8. Add salt and stir-fry for half a minute. The salt is added first because the dried fragrant is not easy to taste. If you add it first, the dried fragrant will be the same salty as the vegetable.

9. Add the fried noodle dishes.

10. Stir-fry for about ten seconds to get out of the pot.

Tips:
The salt is added first because the dried fragrant is not easy to taste. If you add it first, the dried fragrant and the vegetable will have the same saltiness.