Kale Noodles with Mushroom Bean Sauce

Name: Kale Noodles with Mushroom Bean Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; Some Lean Pork; 100g Purple Cabbage Juice; 1 teaspoon Rice vinegar; Some Green onions; 4 cloves Garlic cloves; 1 piece egg; 2 teaspoons Cooking oil; 3 teaspoons Xinhe Soy Sauce; Some Soy sauce; 1 teaspoon Black pepper

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yesterday afternoon, I watched the TV series "Master". In the play, several apprentices made noodles at the master's house and they were delicious. It's been a long time since I rolled the noodles by myself, and I really want to eat it. It's already 4:30, I guess it's done, and there will be no light at home to take pictures. In addition, it is still cloudy, so I have to hurry up and take pictures on the balcony.

The cabbage juice that I didn't use when I made purple gnocchi last time has been frozen in the refrigerator. I want to take it out and try to make a nice pink color. The color can be seen when the dough is kneaded, but this natural pigment will change when heated, and I don’t know what the result will be. The noodles are cooked and look pretty pink, so happy...

The Xinhe soybean paste used is fresh and salty with a little sweetness. Add garlic cloves, green onions, shiitake mushrooms, and lean meat. The fried sauce tastes really good. No wonder my kid likes this sauce so much. I'm embarrassed to say that the mixed noodles just let me eat it by myself, and support me. I'm doing it for two people, it's really scary..."

Kale Noodles with Mushroom Bean Sauce

1. Prepare the flour and purple cabbage juice.

Kale Noodles with Mushroom Bean Sauce recipe

2. Add rice vinegar to the cabbage juice to make a juice.

3. Pour the kale juice into the flour.

4. Knead into a smooth dough, let it rest, and relax for 15 minutes.

5. Prepare pork lean meat, shiitake mushrooms, boiled eggs, sea greens, green onions, garlic cloves, Xin and soybean paste.

6. The garlic cloves are smashed, the green onions are well cut; the cabbage is washed, the eggs are cooked in advance; the pork and mushrooms are cut into small pieces.

7. The pork cubes are mixed well with soy sauce; the cabbage and egg are cut into two halves.

8. Heat the oil in the pan, smooth and loose the meat, set aside.

9. Saute the shallots and garlic, pour in the mushrooms, and stir well.

10. Add Xinhe soybean paste and stir-fry well.

11. Pour in the meat cubes and stir-fry; add a spoonful of soup and bring to a boil.

12. Add black pepper, adjust the flavor, set aside.

13. Roll the dough into large pieces, fold, and cut into noodles with a width of about 0.5cm.

14. Shake the noodles and set aside.

15. Boil the water in the pot and add the noodles.

16. Blanch the cabbage until broken.

17. Pour the noodles and cabbage into a bowl; pour in the fried fried sauce and mix well when eating.

Tips:
1. Add a few drops of white vinegar to the cabbage juice to change the color.

2. Soybean paste is slightly sweet in salty, so use salt in moderation. I didn't add any salt to the fried sauce, it tasted just right.

3. I personally feel that after the hand-rolled noodles are boiled, cook for 2 minutes. The long-cooked noodles are too soft and bad in taste.