Name: Xinjiang Soup and Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs tomato; 100g Pleurotus ostreatus; 2 tablets Chinese cabbage; 1 piece potato; 1 piece Red chili; 200g Lamb (Hind Leg); 4 pieces Ramen noodles; 1 teaspoon salt; 1 tablespoon pepper powder; Some Soy sauce; 4 pcs parsley; 1/2 a tree shallot; 3 cloves garlic; Some ginger; Some Rapeseed oil

Xinjiang Soup and Rice

by Mirror565

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Rice soup is a staple food in Xinjiang. It is a combination of vegetables, meat and pasta. It is nutritious and suitable for consumption in the cold winter.

Xinjiang Soup and Rice

1. Tear strips of oyster mushrooms, shred cabbage, dice potatoes, cut tomatoes into cubes

2. Meat cut into small pieces

3. Add oil to heat, stir-fry lamb, add appropriate amount of pepper powder, add onion, ginger, garlic and saute, add appropriate amount of soy sauce

4. Pour in oyster mushrooms, cabbage, potatoes and tomatoes and stir fry until cooked. Pour in an appropriate amount of water and bring to a boil. (It is best to go directly to the boiling water)

5. Press the striped noodles into the soup

6. After the noodles are cooked, add red pepper diced and coriander

7. carry out

Tips:
It's more convenient to choose La Tiao Zi noodles, or you can make your own noodles. If you don't have La Tiao Zi noodles, you can use cat ears or macaroni.