Spicy Sweet Potato Noodles
by Yueyue Yushi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soak the sweet potato vermicelli in cold water in advance and set aside.
2. Rinse salted kelp several times to remove excess salt, soak in cold water until there is no salty taste, and change the water twice in the middle.
3. Wash the shredded tofu, drain and set aside.
4. Take a large bowl, add salt, minced garlic, pepper oil and Laoganma tempeh sauce.
5. Add proper amount of boiling water, mix well and set aside.
6. Add water to the pot, boil, add the sweet potato vermicelli and blanch it until there is no hard core, then transfer the vermicelli into a large bowl of seasoning. (The time is short, be careful not to burn it for too long)
7. Add kelp, tofu shreds and green vegetables to boil.
8. Put it in a bowl and mix well when eating.
