Fried Noodles with Soy Sprouts

Name: Fried Noodles with Soy Sprouts
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Tenderloin; 50g Vermicelli (dry); 300g Soy sprouts; 1/2 Red chili; 1 Shallots; 2g ginger; Some Peanut oil; 15ml Soy sauce; 1g salt; 1 tsp Five spice powder; 5g Sugar

by He Xiaohe

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This soy bean sprouts fried vermicelli is simply a disaster. It can be wiped out every time you cook it, and it must be the first dish to be eaten. But the cost is only two or three yuan, which is really affordable and delicious. Of course, the noodles must be of good quality. The noodles made of pure sweet potato flour are delicious, soft and smooth, and will not rot into slag after cooking for a long time.
At the end, some soup is left slightly, and the bibimbap is superb and delicious.

Fried Noodles with Soy Sprouts

1. Choose tenderloin, cut into slightly thicker shredded pork, it will shrink when it is too thin.

2. Add peanut oil, a little chicken powder and water starch, marinate for a while, the marinated meat will taste very tender. When marinating the meat, dispose of the bean sprouts, remove the roots, and leave only the thick parts, so that it will taste better. It is okay if it is too late. Finely chop green onions and slice ginger.

3. Put a little oil in the wok to loosen the shredded pork, about 15 ml. First, fry the ginger, red pepper shreds and chopped green onion until fragrant, then add the marinated shredded pork and fry until the meat changes color.

4. Add bean sprouts and continue to stir-fry evenly. The bean sprouts without roots look refreshed and taste better.

5. After sautéing, add seasonings to taste.

6. Soak the vermicelli in advance and add to the pot.

7. Add water that can cover the vermicelli and simmer for about 5 minutes.

8. The soup is almost dry, the vermicelli is completely soft, and the dish is ready. Add chopped green onions and turn off the heat.

Tips:
1. I use pure sweet potato vermicelli, which cooks very well and tastes soft and glutinous.
2. Pay attention to stir fry when collecting the juice later, turn off the heat when the water is fast drying, to avoid the vermicelli sticking to the pan.