Instant Noodles with Eggplant and Potato Stew

Name: Instant Noodles with Eggplant and Potato Stew
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: piece Instant noodles; A eggplant; 1 potato; 3g Sugar; 5g Soy sauce; 5g Cooking oil; 5g Pixian Doubanjiang; Some Chopped green and red pepper

by Lan Bingying

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

With the development of the era of fragmentation, instant noodles, a convenient and satisfying food, are welcomed by more and more people. Of course, as a regular meal, in addition to the convenience brought by instant noodles, it should also be matched with vegetables and fruits in a timely manner to supplement the needs of other macro and micronutrients. At the same time, drink plenty of water to make the dietary structure more reasonable and healthy.
Today's instant noodles are such a nutritious and comprehensive existence, which is matched with potatoes and eggplants. While ensuring the deliciousness of the instant noodles, it also contains the vitamins and other trace elements of vegetables. The same piece of noodles can be eaten in another way, so that the nutrition is more comprehensive and the way of eating is more exotic~

Ingredients

Instant Noodles with Eggplant and Potato Stew

1. Heat the pot, add cooking oil, add Pixian bean paste, green onion, ginger and garlic, and stir fry for a fragrance

Instant Noodles with Eggplant and Potato Stew recipe

2. Add the cut eggplant strips and potato strips, add appropriate amount of water, light soy sauce, sugar, and stir-fry until the ingredients are evenly mixed

3. Cover and simmer for 3-2 minutes, put in the dough, continue to simmer

4. After simmering soft on one side, turn over and continue to simmer, simmer until the ingredients are ripe, serve and sprinkle with chopped green and red peppers.