Large Bowl of Pork Fettuccine

Name: Large Bowl of Pork Fettuccine
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Nakayu knife cut noodles; 8 small trees Chinese cabbage; 2 pcs Little Red Hot Pepper; 1/4 Red chili; 1/2 measuring cup Sauerkraut; 1 shallot; 3 cloves garlic; 20g Minced pork; 1 tbsp Pepper oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon Chicken noodles; 1 teaspoon Soy sauce

by I have dried shrimp

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The weather is hot and cold, and I can’t get up in the morning. This puts forward a request for our breakfast, not only to make people have appetite, but also to eat warm, comfortable and convenient. After thinking about it, it seems that it is noodles! So today I will bring you a wide noodles with meat foam. With it, the breakfast problem will be solved.
I believe that the most curious thing about this recipe is this noodles~ Is it very similar to sliced noodles? That's right, this is the "Treasure Noodles" that I stumbled upon when I was visiting Taobao! This kind of noodles is particularly interesting in appearance, and the taste is really delicious. I will tell you about it~ it is very slippery, the kind that can't be caught by chopsticks. Then it's still chewy, and there is something in your mouth when you eat it. I usually can eat two servings with sauce! Make your own sauce in advance, take out the noodles and cook for 2-3 minutes in the morning to enjoy the deliciousness!
It's very cold in the morning, so remember to wrap yourself up after eating the noodles!

Large Bowl of Pork Fettuccine

1. Add salt, chicken powder, pepper, light soy sauce, dark soy sauce, corn starch, corn oil, and pepper oil to the minced pork to taste. Set aside to marinate for 5-10 minutes.

2. Peel the cabbage leaves and finely chop them, leaving the small cabbage cores for later use; other ingredients, scallions, garlic, chili, and chop, roughly cut the old altar sauerkraut. Set aside a small portion of chopped green onion and red sweet pepper for garnish.

3. Heat oil in a pan, add green onion, garlic and chili, then add sauerkraut and stir fry.

4. Add minced meat and stir fry, then add chopped bok choy, stir fry with 1/8 teaspoon salt.

5. Add water to make a thick juice. If the juice is not strong enough, add cornstarch to thicken.

6. Put 2 teaspoons of salt in the water, boil, add the noodles, and cook for about 8 minutes.

7. Take a bowl of noodles, add salt, corn starch, garlic powder, light soy sauce, pepper oil, add a spoonful of boiling water, and mix well.

8. Scoop the noodles into a bowl.

9. Pour in the minced meat and thick sauce. The cabbage cores are rinsed in the noodle water and placed in a bowl. The thick thick broad-band noodles are ready.

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