Sour and Spicy Beef Braised Noodles

Name: Sour and Spicy Beef Braised Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Machine-rolled wet noodles; 240g Spiced beef; 80g Sour Cabbage Stem; 10g oil; 1g salt; 3g Soy sauce; 30g Green garlic; 40g Korean Spicy Cabbage; 5g Dried red pepper

by Xiancao'er

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Mom likes to chop the cabbage stalks and collect them into one piece to make sauerkraut, which can be used with vegetables or meat to cook a variety of delicious dishes. Friends who often read my recipes will find that the sauerkraut used in my home cooking is made with white vinegar pickled cabbage stems, which is economical and healthy.
This very homely braised noodles includes sauerkraut, beef, and Korean-style spicy cabbage. Just imagine. Mom's taste is still quite attractive.

Ingredients

Sour and Spicy Beef Braised Noodles

1. Ready to press the wet noodles.

2. Shred the sauerkraut stalks, cut the garlic into sections, and cut the dried red pepper into shreds.

3. Slice the spiced beef into thin slices.

4. Heat oil in a pot and sauté the green garlic.

5. Add dried red pepper shreds, pour sauerkraut stalks, and stir well.

6. Pour the beef and stir-fry well.

7. Add Korean spicy cabbage and juice, stir-fry well.

8. Add appropriate amount of salt and stir well.

9. Pour in the dark soy sauce and stir well.

10. Add an appropriate amount of cold water and bring to a boil.

11. Place the noodles evenly on the beef.

12. Cover and simmer until the moisture is reduced.

13. Turn the simmered noodles over.

14. Pour in the light soy sauce and stir well.

15. Put the braised noodles into a bowl and serve.

Tips:
1. Soak the cabbage stems in white vinegar for one day to become sauerkraut.
2. The machine-pressed noodles are blanched in advance and then simmered. It is not easy to stick to the pan.
3. The amount of chili depends on the individual's capacity.