Hunan Fried Noodles

Name: Hunan Fried Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: A handful noodles; A handful Bean sprouts; 1/2 beef; 2 Shanghai Green; 1 egg; Some oil; Some salt; Some Soy sauce; Some Balsamic vinegar; Some Corn flour; Some Cooking Wine; 1 Little Red Hot Pepper

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Low-fat and high-protein chicken breasts, plus refreshing bean sprouts, and topped with two secret sauces, mix them together, the aroma has been revealed, just a bowl of noodles, so that people who watch it will bear Can't help drooling.
My son usually doesn't like noodles very much, but since eating this noodles, he has ordered to eat it in recent days. The ingredients are rich and nutritious, and the recipe is super simple. A big pot contains eggs and meat, and it is refreshing. Bean sprouts, wow, I really don’t get tired of eating it every day!

In the autumn, my son is fascinated by this bowl of noodles. It is refreshing and delicious, and the aroma is not enough 5 times a week. The ingredients in it are not necessary to copy, please follow your own preferences, but it is strongly recommended not to omit the bean sprouts. The refreshing bean sprouts The dishes are particularly greasy, and it goes perfectly with fried noodles!

Coupled with minced eggs and minced beef, it is very nutritious and the color is very attractive! It can be used as both breakfast and supper. When you come home from get off work and don't want to cook, you can fry a big plate, and the family's dinner will be easy!

With it in summer, no longer have to stay in the hot kitchen for a long time! Let's take a look at how Meimei does it.

Hunan Fried Noodles

1. Cut the beef, add cooking wine, light soy sauce, cornstarch, mix well and marinate for about ten minutes.

2. Wash the Shanghai Green, cut the roots upright with three knives, and then cut into small granules. The leaves are separated and cut into small pieces for later use. If it is very small, you can even wash it and put it in the pot without cutting it.

3. First boil the noodles until they are eighty mature, take them out and set aside. If you like the glutinous taste, you don't need to rinse it. If you like the smooth taste, you have to pass it in cold water. I rinsed it directly with clear water.
How to tell if the noodles are cooked? Use chopsticks to clamp one first, and it can be easily cut off with a little bit of force. The heat is just right. It was overcooked and it was broken when it was clipped and clipped. Keep pressing hard, and then cook again.

4. Everything is ready, let's start frying! Put oil in the pot and be sure to heat it up. Pour the egg mixture.

5. Use chopsticks to quickly scatter the eggs so that the scrambled eggs will be smaller. Remove the egg liquid immediately after it has solidified to prevent it from being burnt.

6. Add oil to the pan, then put the marinated forelegs in the pan and stir-fry until slightly discolored.

7. Put the vegetable bangs in and fry together until they are slightly soft, then pour the leaves into the pot and stir fry together a few times.

8. Add the scrambled eggs.

9. Add millet pepper and bean sprouts and stir-fry together.

10. Pour in the prepared noodles and mix well. At this time, reduce the heat to prevent sticking to the pan.

11. Pour in the light soy sauce and rice vinegar, add salt to taste, mix well and it will be out of the pot. It is hot and fragrant, and the noodles are refreshing and not greasy, making people unable to stop.

Tips:
After the cooked noodles are taken out, rinse them with clean water to wash away the starch on the surface and make the noodles more refreshing and delicious. At the same time, it can also prevent adhesion. If you don’t like to rinse it, you can rinse it slightly. Add some oil and mix well to prevent sticking of the noodles.
If you like spicy food, you can add a few more millet peppers to make it more enjoyable.
After the noodles are added, it is best to stir them with two pairs of chopsticks, do not stir fry with a spatula, to prevent the noodles from being broken.