Soy Noodle Dishes

Soy Noodle Dishes

by Butterfly-sl

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

The noodle dish is the common name for the seedlings of the wheat grass. It is a kind of wild vegetable that people in the middle and lower reaches of the Yellow River love to eat. It can be eaten steamed, fried, chilled, and made soup. The noodle dish is sweet, slightly bitter, and cool in nature. It has the effect of nourishing yin and clearing away heat, and has a certain effect on coughing, hemoptysis, hematuria, and irregular menstruation.
I remember that every spring when we were young, we would go to the wild to collect wild vegetables, noodles, broom seedlings, dandelions, wild sesame seeds, alfalfa, etc. In spring, everything revived, the grass sprouted, and the wild wasteland was full of vitality. The children chased and laughed. Very happy. Although I go to spring outings to pull wild vegetables every year, I don't have the carefree mood of my childhood. "

Ingredients

Soy Noodle Dishes

1. Soak the vermicelli in boiling water to soften.

Soy Noodle Dishes recipe

2. Wash the noodle dishes.

Soy Noodle Dishes recipe

3. Carrots are shredded.

Soy Noodle Dishes recipe

4. Boil water in the pot, add the noodles and blanch until the color changes.

Soy Noodle Dishes recipe

5. Remove the noodle dishes and immediately put them in cold water to cool down.

Soy Noodle Dishes recipe

6. Mince the scallions and garlic, and cut the dried chili into sections.

Soy Noodle Dishes recipe

7. In a frying pan, sauté the chopped green onion, garlic and dried chili.

Soy Noodle Dishes recipe

8. Add the carrots and fry until softened and turn off the heat.

Soy Noodle Dishes recipe

9. Add the noodle dishes and vermicelli with squeezed water.

Soy Noodle Dishes recipe

10. Add white vinegar, salt, sugar and monosodium glutamate and mix well.

Soy Noodle Dishes recipe

Tips:

1. After the noodles are blanched, put them in cold water to cool down immediately, so that they will be green.

2. Carrots contain fat-soluble vitamins, which are easier to be absorbed by the human body if they are eaten after being fried.

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