Shredded Radish Multigrain Noodles

Name: Shredded Radish Multigrain Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mixed Mung Bean Noodles; 250g radish; Some shallot; Some ginger; Some pepper; Some parsley

by Yule wireless kitchenette

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pure mung bean noodles are added to white flour, pressed with eggs, iodized salt and mineral water, and served in a hot pot with green radish. A delicious breakfast can be served. The taste is peculiar and the aftertaste is endless. The chewy noodles are full of bean aroma. The refreshing green radish melted into the thick soup, and I was sweating profusely. I remembered the small stove in my hometown when I was a child. That was so enjoyable! "

Ingredients

250g Mixed Mung Bean Noodles
250g Radish
Some Shallot
Some Ginger
Some Pepper
Some Parsley

Shredded Radish Multigrain Noodles

1. Slice green radish.

Shredded Radish Multigrain Noodles recipe

2. Change the knife to cut filaments.

3. Cut green onion into slices of horseshoe, shred ginger, cut coriander into sections, prepare ten peppers.

4. 250 grams of mixed mung bean noodles.

5. Boil the pan and add some salt.

6. After boiling, add the miscellaneous noodles and bring to a boil.

7. Beat in the eggs.

8. Add shredded radish and boil.

9. Add coriander and turn off the heat.

10. Take out the pot and serve on the plate.

Tips:
The ratio of mung bean noodles to white noodles is 1:5. Do not add too much water to form granules. Add a proper amount of salt and an egg. Press the noodle machine repeatedly until it is formed. The carrot shreds are going to come in later. Add the coriander at the end and get out of the pot immediately.

Comments

Sign in to comment

Similar recipes

【shishangqi Hotpot Special Zone】: Can’t Stop---nourishing Copper Hot Pot

Pork Bone, Shallot, Ginger