Mushroom, Chicken Soup, Seasonal Vegetables and Seafood Rice Noodles

Name: Mushroom, Chicken Soup, Seasonal Vegetables and Seafood Rice Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 box rice flour; 1 Prawns; 1 piece egg; 1 piece corn; 3 pcs Small rape

by Moonlight's small kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

The weather is hot, and my baby doesn’t like to eat. I bought a box of Baman’s Tiantou Mushroom Chicken Noodles. At first, I was worried about whether it would be troublesome to operate. I didn’t expect it to be particularly convenient to operate. In 8 minutes, add the original soup and small ingredients package that comes with you, you will feel particularly satisfied after eating, that taste, ➖NFC original soup 0 blend, technology preservation, the original soup package contains all the ingredients for the toppings, chicken and field mushrooms are simply a perfect match. The field mushrooms are smooth and tender, the chicken is delicious and the original soup is bright in color. It is paired with corn, prawns, and small green vegetables. The nutrition is doubled and the taste is better. Even the picky baby eats a large bowl, saying that it is not delicious Oh, hehe, let me give her another bag tomorrow...

Ingredients

1 box Rice Flour
1 Prawns
1 piece Egg
1 piece Corn
3 pcs Small Rape

Mushroom, Chicken Soup, Seasonal Vegetables and Seafood Rice Noodles

1. Prepare all the ingredients and wash the prawns.

Mushroom, Chicken Soup, Seasonal Vegetables and Seafood Rice Noodles recipe

2. The rice noodles have mushroom chicken soup and chopped green onion.

3. Pour an appropriate amount of water into the pot, add a little salt and a few drops of cooking oil to a boil, first add the prawns and cook until the color changes, and then add the small rapeseed to blanch until the color is broken, remove and drain the water.

4. In a separate pot, add some water and eggs. I cooked the corn in advance and put it in the refrigerator. When I want to eat it, just take it out and heat it.

5. Cover the pot and boil on high heat, then cook for 5 minutes to turn off the heat.

6. Re-start the pot and pour in the right amount of water, add the rice noodles, cover the pot and boil over high heat, turn to low heat and simmer for about 8 minutes. When you see the rice noodles turn white, turn off the heat, take out some cold water, and drain. Moisture reserve.