Noodles with Tempeh and Onion Sauce

Name: Noodles with Tempeh and Onion Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Black tempeh; 90g onion; 80g cabbage; 300g noodles; Some oil; Some salt; Some Chicken noodles

by Er Dong Ye

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

In the summer with unbearable high temperature, Lo Mein has become the first choice for my family's dining table. In hot weather, there are more opportunities for simple, delicious and light noodles to patronize the table. Ordinary onions and cabbage are fried in tempeh and noodles are quick and delicious, very good. "

Ingredients

Noodles with Tempeh and Onion Sauce

1. Prepare the dried tempeh.

2. Soak dried tempeh with appropriate amount of cold water.

3. Wash the onions and cabbage clean.

4. Dice the onion and cabbage.

5. Pick up the frying pan and stir-fry the onion until fragrant.

6. Pour the tempeh and stir fry.

7. The tempeh is fragrant, and the onions and cabbage are fried in the pan.

8. Stir-fry until the vegetable collapses slightly, add salt and fry.

9. Stir-fry with chicken powder, fry evenly and turn off the heat, set aside.

10. Add water to the boiling pot and boil, and the noodles are boiled in the pot.

11. After the noodles are cooked, drain them out and place them on a plate.

12. Add tempeh and onion sauce, mix well and enjoy.

Tips:
1. This noodle mainly tastes the taste of tempeh, and it is not advisable to add a variety of condiments.
2. Whether the noodles are too cold after being cooked depends on personal habits.