1. Ingredients are prepared.
2. The yam is peeled and cut into strips, the red mushrooms are rinsed in running water to remove the floating dust on the surface, and the ginger is washed and shredded.
3. Heat olive oil in the pot, add ginger shreds and sauté.
4. Add the yam strips and stir fry in less than a minute.
5. Add two soup bowls of water, cover the pot and bring to a boil.
6. Place 2 ramen noodles (for 2 people), stir and spread with chopsticks.
7. Add the red mushrooms, continue to open the lid and cook on high heat for 2 and a half minutes.
8. Season with some salt to start the pan.
Tips:1. This dish would be even better if you put some meat in it. Unfortunately, my husband ate too much meat that day and didn't want to eat meat, so he made a vegan noodle.
2. When going to yam, it is best to wear disposable gloves on your hands. If you want to save trouble, you can also put on a fresh-keeping bag to avoid itching on your hands with yam juice.
3. When cooking noodles, do not cover the pot, and use chopsticks to stir constantly to avoid sticking the pot.
4. Add more water. When the noodles are cooked, the water will evaporate because the lid is open, and the noodles will also absorb a lot of water.
5. If you don't add enough water, you must add boiling water to remedy it when there is almost no soup after cooking.
6. Red mushrooms are easy to cook, unlike shiitake mushrooms that require soaking and do not need to cook for a long time, just blanch them.
