Fried Noodles with Seasonal Vegetables

Name: Fried Noodles with Seasonal Vegetables
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Noodles (raw); 100g Spring bamboo shoots; 100g Peas (fresh); 50g carrot; 3 pcs Tricholoma; 2 tablespoons oil; 2 tablespoons salt; 3 tablespoons Soy sauce; 3 pieces shallot

by Piaoxue Kitchen

4.6 (1)

Favorite

11

Difficulty

Easy

Time

10m

Serving

3

With some chewy noodles, with your favorite ingredients, it is simple and delicious. Although it is vegan, the taste is not bad at all. After frying a large pot, all three of them were wiped out.

Ingredients

350g Noodles (raw)
100g Spring Bamboo Shoots
100g Peas (fresh)
50g Carrot
3 pcs Tricholoma
2 tablespoons Oil

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2 tablespoons Salt

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3 tablespoons Soy Sauce

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3 pieces Shallot

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Fried Noodles with Seasonal Vegetables

1. Dice the thick noodles you bought, or you can make your own

2. Carrots, spring bamboo shoots, diced mushrooms, blanched peas and spring bamboo shoots

3. Boil the noodles, remove them, and rinse them in cold water

4. Stir fry carrots in a frying pan for a while

5. Add peas and mushrooms and stir fry

6. After the vegetables are cooked, add the noodles and salt

7. Put some light soy sauce, soy sauce and stir fry evenly

8. Sprinkle chopped green onion

Tips:
The spring bamboo shoots are blanched to remove the astringency. After the noodles are cooked, rinse them in cold water to make the taste stronger.