Instant Noodles with Soy Milk

Name: Instant Noodles with Soy Milk
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Instant noodles; 10g Dried shiitake mushrooms; 50g pea; 50g corn kernels; 60g carrot; 60g egg; 5g Instant noodle ingredients; 3g spices

by Jamie Pastoral

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Instant noodles are welcomed because they are easy to eat. I like it too, but eating only instant noodles for a meal is a bit monotonous. My method is to add side dishes when cooking instant noodles and rarely use greasy sauce. This soy milk instant noodles uses soy milk instead of boiled instant noodles, which not only tastes good, but is also more nutritious.

Ingredients

Instant Noodles with Soy Milk

1. Dried shiitake mushrooms wash clean and foam hair

2. Remove the peas and corn kernels from the refrigerator to thaw

3. Wash the carrots and cut into dices, and cut the soaked mushrooms into dices

4. Pour soy milk into the inner pot of the rice cooker

5. Add peas and corn kernels

6. Pour in carrots and shiitake mushrooms

7. Put the inner pot of the rice cooker into the rice cooker

8. Add instant noodles after boiling

9. Add ingredients package

10. Add spices and stir evenly, turn off the power, cover and soak to the extent you need

11. Serve and serve with pre-cooked eggs

Tips:
Seasonal vegetables are matched according to personal preference.
Soy milk, ribs soup, and chicken soup can all be used for instant noodles, which are both nutritious and delicious.
Eggs can be added or not, depending on personal needs.