Sheep Sliced Noodles

Name: Sheep Sliced Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Beef tendon balls; 80g Sheep slices; 50g rice flour; 100g Chinese cabbage; 10ml Oyster sauce; 5g salt; 10ml sesame oil

by Strawberry

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

I love to eat that sliced lamb when I eat hot pot. I didn’t finish the hot pot last time and left a little bit. This time I used it to cook rice noodles for a quick lunch. "

Ingredients

50g Beef Tendon Balls
80g Sheep Slices
50g Rice Flour
100g Chinese Cabbage
10ml Oyster Sauce

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5g Salt

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10ml Sesame Oil

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Sheep Sliced Noodles

1. Prepare the ingredients, lamb slices, beef tendon balls, and cabbage after washing and cutting into long strips.

2. Boil the water in the pot, put the beef tendon balls and cook for five minutes, then put the rice noodles in the pot.

3. Put the cabbage in the pot.

4. Cover the pot and simmer on high heat. After boiling, change to low heat and cook for another six minutes.

5. Add an appropriate amount of peanut oil.

6. Add the right amount of salt and put it in the pot.

7. Put the sliced lamb into the pot after the dishes and rice noodles are cooked.

8. Pour in an appropriate amount of oyster sauce and turn off the heat when the sliced lamb is cooked.

Tips:
Sheep slices are easy to cook, so put it in and cook for about 30 seconds at the end. I didn’t soak the rice noodles in advance, so the cooking time should be shorter. I've got a lot of energy.