Sichuan Spicy Lom Noodles

Sichuan Spicy Lom Noodles

by Lao Fang Xiaoyu

4.6 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Spring is when all kinds of green leafy vegetables are on the market. The water spinach that has just been on the market is tender and crispy. It is delicious whether it is stir-fried with garlic or other methods. It is also delicious to make a bowl of brine noodles with water spinach~~ ~"

Ingredients

Sichuan Spicy Lom Noodles

1. Prepare relevant ingredients

Sichuan Spicy Lom Noodles recipe

2. Put the minced ginger, minced garlic, light soy sauce and dark soy sauce in a bowl

Sichuan Spicy Lom Noodles recipe

3. Add 1 tablespoon of salt, a little MSG and chicken essence

Sichuan Spicy Lom Noodles recipe

4. Add pepper powder and cooked lard

Sichuan Spicy Lom Noodles recipe

5. Add chopped green onion, bean paste and chili oil

Sichuan Spicy Lom Noodles recipe

6. Quickly pour in the hot canola oil

Sichuan Spicy Lom Noodles recipe

7. Add 2 tablespoons of boiling water and set aside

Sichuan Spicy Lom Noodles recipe

8. Boil the water in the pot and add a little salt, blanch the water spinach and put it into the soup bowl

Sichuan Spicy Lom Noodles recipe

9. Throw in an appropriate amount of alkaline water noodles

Sichuan Spicy Lom Noodles recipe

10. Bring to the boil with a little water and cook until there are no white cores, turn off the heat

Sichuan Spicy Lom Noodles recipe

11. Use a colander to scoop into the soup

Sichuan Spicy Lom Noodles recipe

12. Mix well and eat

Sichuan Spicy Lom Noodles recipe

Tips:

1. The noodles must choose alkaline water noodles to be chewy
2. Sichuan flavor is spicy, so the pepper flavor is indispensable. If there is no pepper powder, you can grind the pepper grains instead.

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