Lentil Braised Noodles

Name: Lentil Braised Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Carob; 400g Vermicelli; 250g pork; 2 tablespoons Soy sauce; Some salt; 1 tablespoon Cooking Wine; 2 tsp Rice vinegar; 2 cloves garlic

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

My name is Nini, from Hebei, and the contest entry is lentil braised noodles. Northerners like to eat noodles. In summer, in addition to cold noodles, this braised noodles is the most popular. The dishes and staples are served in one pot, and you can easily eat on the table. Mom makes this the most delicious and best, and buys the ingredients on the way from get off work, and puts it on the table after a while back home. I learned how to make it after I got married, but it doesn’t taste like my mother. The weather is sultry and the temperature in the kitchen is extremely high. It’s easy and delicious to cook bean curd noodles, and you can smell it through the lid!

Ingredients

500g Carob
400g Vermicelli
250g Pork
2 tablespoons Soy Sauce
Some Salt
1 tablespoon Cooking Wine
2 tsp Rice Vinegar
2 cloves Garlic

Lentil Braised Noodles

1. Prepare ingredients

2. Wash the lentils and cut into small pieces diagonally

3. The noodles shattered and pulled into palm-length pieces

4. Thinly sliced pork

5. Put the meat slices into a bowl, add light soy sauce, dark soy sauce, salt, cooking wine, and scallions, and then add starch for sizing.

6. Add minced garlic, rice vinegar, sesame oil, light soy sauce to the bowl, mix well and set aside

7. Heat the pan with cold oil, add green onions and fry until fragrant, pour in the meat and fry until the color

8. Pour the beans and stir well, add some dark soy sauce to mix

9. Add proper amount of boiling water to boil (the amount of water is equal to the beans)

10. After the soup is boiled, use a spoon to fill out half of the soup, about half a bowl of soup, and press down the middle of the beans by one spoon high, so that the beans are high on all sides in the pot and low in the middle.

11. Spread the noodles evenly and loosely on the beans, cover with a medium-low heat and simmer for 5 or 6 minutes

12. Use chopsticks to turn the noodles from the bottom to the top, pick the top noodles to the bottom, pour the soup just scooped out evenly on the noodles, and use chopsticks to pick loose, continue to cover and simmer for 5 minutes on medium and low heat

13. After the noodles are simmered, evenly sprinkle the adjusted bowl of juice into the noodles. Use chopsticks to mix the noodles and vegetables evenly.