1. Steaming the noodles for the first time: Shorten the thin noodles and put them on a bamboo basket to steam for 20 minutes.
2. While steaming the noodles, adjust the sauce: Pour 3 teaspoons of soy sauce, 3 teaspoons of cooking oil, 1 teaspoon of salt, and half a bowl of water in a bowl.
3. Second steaming of noodles: Put the first steamed noodles into the bowl, pour the juice into the noodles, mix well, and steam for 10 minutes.
4. At this point, peel and dice the tomatoes.
5. Pour the right amount of cooking oil into the wok, fry the tomatoes with garlic cloves and salt, and fry for a while to make the tomatoes become tomato juice.
6. The third steamed noodles: Pour the second steamed noodles into tomato juice, mix well, and steam for 10 minutes.
7. Cut the broccoli into small pieces, blanch it with boiling water, and slice the meat (I used cooked pork elbows).
8. When steaming the noodles for the third time, stir-fry the vegetables at the same time. Pour oil, ginger, and chopped green onion in the wok, stir-fry the meat slices and broccoli, and the broccoli is still green.
9. At this time, the noodles mixed with tomato juice are also steamed. Stir the noodles into the broccoli sautéed meat and mix well. This soft, firm, refreshing and delicious tomato noodles is just fine.
Tips:Every time you cook tomatoes and broccoli, add salt according to the usual amount of cooking, and the taste is just right. In addition, you can also use other green vegetables such as: beans, garlic sprouts, celery, small green vegetables, because the green vegetables are fried and mixed directly into the noodles, so the green vegetables will not change color, and they will look good and delicious.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
