Guizhou Tempeh Spicy Sauce Noodles
1.
Give the noodles to the noodle maker! I like to eat thicker noodles, so I chose the bit of thick round noodles
2.
Homemade noodles taste better, more chewy and more hygienic
3.
Finely chop tempeh and set aside the chili sauce
4.
Use a chopper to chop garlic into minced garlic
5.
Heat up the wok, put a proper amount of vegetable oil
6.
Pour the tempeh and stir fry
7.
After the tempeh changes color, pour in the spicy bean paste and continue to fry
8.
Stir the tempeh and hot sauce thoroughly, then pour in the garlic
9.
Put a small bowl of boiling water
10.
Wash two spoons of starch with water
11.
Pour into the fried tempeh hot sauce and stir evenly. In order to avoid simmering the pot, keep stirring until the tempeh hot sauce has dense small bubbles and then turn off the heat.
12.
Wash the colored peppers
13.
Cut into small pieces
14.
Boil the water and remove it for later use
15.
The water after blanching the colored peppers can be used directly for the noodles. If you like the hard one, cook it for a while. If you like the soft one, you can cook it for a while. I personally think that the noodles are more suitable for harder noodles.
16.
Wash the shallots and cut into diced shallots
17.
Remove the noodles, pour the tempeh hot sauce, and stir well
18.
Sprinkle with blanched diced peppers and chives. Ready to eat
Tips:
The tempeh and spicy bean paste are relatively salty, so there is no need for additional salt and seasoning.
