Hand-rolled Noodles with Asparagus

Name: Hand-rolled Noodles with Asparagus
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Wheat flour; 45g water; 1 tablespoon lard; 100g Edamame; 2 pieces asparagus; 3 Sea shrimp; 2 tsp salt

by White~Mist (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I remember when I was a child, my mother would make hand-rolled noodles every summer. My mother put a fire in the stove, and my father cut the noodles by the side of the pot. After all the noodles were cut, the noodles were cooked and the ingredients were very simple. The pickles made with edamame are very delicious. I still like hand-made noodles as always, but now I use gas to find them. I can’t cut the noodles on the side. I can only cut all the noodles at once and put them. Cook them together in the pot, but the taste is still in the taste when I was young.

Ingredients

Hand-rolled Noodles with Asparagus

1. Put a little salt in the flour and stir well with water.

2. Knead it into a smooth dough, wrap it in plastic wrap, and let it rest for more than half an hour.

3. Prepare the ingredients needed for the following.

4. Wash the prawns, cut off the toes, and take out the shrimp thread with a toothpick. Wash asparagus and set aside.

5. Roll out the dough after half an hour. The thinner the roll, the better.

6. Sprinkle a little flour on the rolled dough, then fold it in half, and continue to sprinkle a little flour. Fold in half again.

7. Put it on the cutting board and cut into long strips.

8. After all the noodles are cut, the noodles are scattered with a light shake.

9. Put a little water in the pot and blanch the asparagus.

10. Put lard in the pot.

11. Stir-fry the edamame with high oil temperature.

12. See that the edamame skin is a little wrinkled, add salt and appropriate amount of water.

13. After boiling, add the sea prawns after simmering for 2-3 minutes.

14. Add asparagus and noodles.

15. Cook for 3-4 minutes.

Tips:
Put a small amount of salt in the flour to make the noodles more chewy. When the dough is rolled out, more flour must be sprinkled so that there is no sticking between the dough.