Hot and Sour Wide Noodles

Name: Hot and Sour Wide Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Wide powder; Some Pork belly; Some Sauerkraut; Some Bagged bamboo shoots; Some Broccoli; Some Soaked black fungus; 1 Small hot pepper; Some garlic; 1/2 a spoon Oyster sauce; 2 tablespoons Soy sauce; 1 tablespoon Balsamic vinegar; 1 tablespoon White vinegar; Some salt

by The kitchen of emblica honey

5.0 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

There are too many noodles, rice noodles, potato noodles, and soy noodles. It also has a lot of flavor. Because there are so many ways to eat it. Today I used wide noodles, which I only saw in supermarkets today. They are made from Wandou and Mung Bean. I bought sauerkraut and bamboo shoots for a hot and sour taste, but I forgot to use tomatoes and tempeh. Hey, I didn’t prepare enough. However, the taste is good, fresh, sour and slightly spicy. "

Hot and Sour Wide Noodles

1. Soaked wide powder.

2. Prepare: pork belly slices, sauerkraut, bamboo shoots, black fungus, broccoli.

3. Prepare garlic and small red peppers.

4. Prepare some minced garlic and coriander.

5. Heat the pan, fry the garlic slices until fragrant, then add the meat slices and stir fry for a fragrant flavor.

6. Add the red pepper and stir fry.

7. Add sauerkraut, bamboo shoots and black fungus and stir-fry.

8. Add the right amount of water to a boil, then add the seasoning and cook for a while.

9. Add the vermicelli and broccoli, bring to a boil, and cook for a while.

10. Very delicious noodles.

Tips:
1. Add tomatoes and stir-fry in step 6 for better taste.

2. The oyster sauce is added, and the chicken essence is not added.

3. It is better to have chicken broth or bone broth. I used a few slices of pork belly, and the broth is delicious after frying.