Name: Steamed Lom Noodles with Vermicelli
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Fine vermicelli; 200g Carob; 200g Soy sprouts; Some Cooking oil; Some salt; Some Thirteen incense; 7 pcs Peppercorns; Some Soy sauce; 2 pieces shallot; 3 pcs garlic

Steamed Lom Noodles with Vermicelli

by Ping9615

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I like to eat noodles. Sometimes I use noodles without fresh noodles. I find that noodles have better control over the softness and hardness. Friends who are away from home miss the deliciousness of their parents. You can also buy a package of noodles and steam them in the supermarket!

Steamed Lom Noodles with Vermicelli

1. Break the beans into sections, wash the bean sprouts, and prepare the onion and garlic

2. When preparing dishes, you can boil a pot of boiling water to save time

3. Put oil in the pan, fry the peppercorns, and stir-fry when the aroma develops. Stir-fry the beans and bean sprouts and pour in the soy sauce, add thirteen flavors, add salt, and pour in boiling water.

4. Bring to a boil after adding water, turn off the heat, and pour out most of the soup in the pot for later use.

5. The vegetable juice will be used to pour on the noodles

6. Broken or unfold the dried noodles, and sprinkle them on top of the dishes, do not put them neatly to prevent sticking together

7. Sprinkle the vegetable juice evenly on the noodles, cover the pot and turn on the heat to make the noodles moist and soft

8. You can take a look midway, turn over the noodles on top, pay attention to the amount of water, the amount of vegetable juice at the bottom of the pot determines the softness of the noodles

9. When you think the amount of water is about the same, turn off the fire

10. Stir the vegetables and noodles

11. Pour the boiled water in the steamer to save time. Put in the grate, put the noodles, add the chopped green onion and minced garlic, and steam for ten minutes