Steamed Noodles

Steamed Noodles

by Chang Panpan (From WeChat.)

4.9 (1)







When I was young, I could only eat it on my birthday. My mother said it was thriving. It's peasant taste, very practical, and paired with an egg drop soup, it tastes great! You can refrigerate if you can't finish it, and fry it when you eat it again.

Steamed Noodles

1. Shred the fat meat and slice the lean meat.

Steamed Noodles recipe

2. Put the fat away for later use. Put the lean meat in soy sauce to wake up for 5 minutes.

Steamed Noodles recipe

3. The tomatoes are blanched with boiling water, peeled and cut into pieces.

Steamed Noodles recipe

4. Wash the beans and cut into sections.

Steamed Noodles recipe

5. Cut the green onion, ginger, and garlic for later use.

Steamed Noodles recipe

6. Turn on the fire, add the oil, add the onion, ginger and garlic in the cold oil, and stir until fragrant on low heat.

Steamed Noodles recipe

7. Add the fat meat, fry the oil over medium heat, then add the lean meat and continue to fry. Add oyster sauce, light soy sauce, taste very fresh, stir fry until golden appearance.

Steamed Noodles recipe

8. Add the beans and tomatoes. Add salt, soy sauce, and chicken essence (add more salt and soy sauce) and continue to fry until 80% cooked.

Steamed Noodles recipe

9. Prepare a clean basin, put the oil noodles in it, and then put the fried vegetables in it and mix well. Put it in a steamer and steam for 15 minutes.

Steamed Noodles recipe


Scallion, ginger, and garlic should be stir-fried over a low fire. \nLight soy sauce is more delicious when used for cooking. \nDon't wait for the chicken essence to be put out of the pan, or it will taste like chicken essence, it is best to put it with tomatoes. \nSalt soy sauce can be added more, the steam will take away some salt when steaming. \nNoodles and vegetables must be mixed well.


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