Fried Noodles with Mushroom Sauce and Kale
1.
Shred cabbage, soak in salt water for 10 minutes, rinse and drain for later use
2.
Prepare the noodles (dry noodles and wet noodles are fine, here is Korean dry noodles). Shred the onion and smash the garlic
3.
Heat water in a boiling pot, add tomatoes to blanch for 1 minute, and remove the skin after cracking
4.
Let it dry until it's not hot and you can peel it easily (you can ignore this step if you don't mind the tomato skin). Slice the tomato for later use
5.
Put the noodles in the boiling pot after the water boils
6.
Cook until it's ripe, remove the cold water and set aside
7.
Heat a little more oil in the pan, add garlic and onion until fragrant
8.
Pour in the kale, stir fry for 3 minutes on high heat
9.
Add 1 spoon of pepper powder, 2 spoons of light soy sauce and 1 spoon of cooking wine
10.
Add 3 scoops of shiitake mushroom sauce
11.
Stir fry evenly
12.
Pour the tomatoes
13.
Stir fry for 2 minutes
14.
Spread the noodles evenly on the dish, don't stir fry
15.
Cover, simmer over medium heat for 2 minutes
16.
Stir-fry quickly and evenly, add appropriate amount of salt and chicken powder to taste, turn off the heat. Drizzle 1 spoon of sesame oil
17.
Serve, sprinkle a little black sesame seeds
18.
Finished picture
Tips:
Don't cook the noodles too softly, just eighty mature, otherwise they will break off after frying.
