Improved Fried Noodles with Cumin Shredded Pork
by KRYSTAL Great Beauty
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Boil the noodles in boiling water, add a spoonful of salt and a spoonful of oil. Cook until it's ripe, take it out, rinse with cold water, drain and add a little sesame oil and mix well to prevent adhesion.
2. Cut the green peppers, onions, and red cabbage into fine filaments while the noodles are drying; pinch off the beards from the tails of the bean sprouts.
3. Leave oil in the pot, first add green pepper shreds, onion shreds, bean sprouts and stir fry; after half-cooked, add noodles and purple cabbage and mix well; add light soy sauce, salt, chicken essence, and cumin to taste, pour in the fried shredded pork and stir fry It can be out evenly.
4. Stir the pork tenderloin with light soy sauce, cooking wine, and starch, and stir-fry in an oil pan.
Tips:1. I used stick noodles this time, which is thicker, so I have to cook them first. If you use thin noodles or oily noodles, you don't need to cook them, just steam them in a pot or spread them directly on top of the dishes and cover them.
2. Cut the vegetables as finely as possible. If they are too thick, the moisture will not come out when they are fried, and the fried noodles will be too wet.
3. In summer, purple cabbage is also cheap, nutritious and beautiful in color. Of course, cabbage can be used instead. It's a little bit late when it's fried. You can eat it raw, but it won't chew for a long time.
4. My sharp pepper is quite spicy. If you don't like it, you can choose bell pepper, especially if you can eat spicy, you can put some oily pepper.
