Do Any of These Noodle Dishes Sound Good to You?
We eat noodles every day, so not having them for a few days feels strange. Let me tell you about some of our family's favorite noodle meals.
Two-in-One Noodles with Meat Sauce and Oil-Splashed Meatjpg) Here are the steps to get ready and cook:
- First, let's get the dough ready. Put some flour and salt in a bowl and mix them with cold water, depending on how many servings you want. Slowly add water while stirring until the mixture becomes crumbly. Then, knead it into a ball. If you don't know how to knead well, choose a dough that is a little softer so it is easier to work with. At first, it won't be smooth. Give it some time to rest before kneading it again. After the dough has rested, roll it out and cut it into strips. Then, shape the strips like the picture shows. Don't forget to brush them with oil and let them sit for a while.
The next step is to make the meat sauce without adding water. Cut the pork shoulder into pieces that are both fatty and lean. Put cold oil in a hot pan, then add the fatty meat and cook it over low heat until the fat melts. Next, add the lean meat and stir until it looks shiny. To bring out their smell, add ginger, scallions, star anise, a cinnamon stick, fennel seeds, and Sichuan peppercorns. Add the light and dark soy sauces and stir until the sauce is well colored. Then add the black vinegar and chili powder. Stir-fry for another five to six minutes, then add salt to taste.
When the water is boiling, break the noodles into pieces and cook them until they are done. Then, put them in a bowl (I like to add vinegar and premium soy sauce to the bottom of the bowl). Pour the meat sauce over the top and sprinkle with chili powder, minced scallions, and garlic. Finally, pour hot oil over the chili powder and scallion-garlic mixture.[](assets/ciD39bTbum3gyvqYototyw_3.Egg Fried Noodle Sheets!jpg) ### How to Get Ready and Cook:
Egg Fried Noodle Sheets
Here's How to Prep and Cook:
The way you make the dough is still the same. After letting it sit, roll it out into sheets and cut it into long strips. When the water boils, break off pieces of the noodles and cook them until they are done. Then, put them in cold water to cool.
Put oil in a hot pan and scramble the eggs. After the food is done cooking, add ginger, garlic, and scallions and sauté them until they smell good. Then add onions, peppers, and your favorite vegetables (I chose celery, napa cabbage, and carrots). Sauté them for a short time before adding ketchup (I use ketchup because store-bought tomatoes don't have enough juice; they're too hard).
Time to add some flavor! Add salt, MSG, five-spice powder, ground Sichuan peppercorns, and light soy sauce to make the color better. Finally, add the cooled noodle sheets and make sure they mix well before serving. Add a little water if the mixture is too dry.
Tomato Egg Oil-Splashed Two-in-One Noodles
Nutrition
