An amazing way to cook noodles.

Noodles are so popular because they are both delicious and convenient! They're delicious no matter how you cook them! You can say you can't cook, but you definitely know how to boil noodles! Today, I'm teaching you 5 super delicious classic noodle recipes! Be sure to save them!

Zha Jiang Mian

Zha Jiang Mian

Ingredients: 1 bag of Liubi's dry yellow bean sauce, 2 eggs, 100g of fatty lean pork diced (skin removed), five-spice pork belly cut into 0.5 cm cubes. Various vegetable toppings are essential, such as cucumber, bean sprouts, so-called "xinli mei" radish, and soybeans. Other options include napa cabbage heart, green peas, dried tofu, and bean thread noodles.

Instructions

1. Whisk the eggs and add starch (1 tablespoon for tender eggs), a little cooking wine (1 teaspoon to remove egginess), and salt. Once the oil is hot, here's a secret for scrambled eggs: use chopsticks to stir them quickly in the wok. This ensures they separate evenly and cook uniformly. Pour the egg mixture into the hot wok and stir rapidly with chopsticks until the eggs are set and yellow, then remove and set aside.

2. Add a little oil to the wok. Over medium heat, stir-fry the five-spice pork belly dice until the pork fat renders. Add a little cooking wine to remove the gaminess, then add some light soy sauce, and remove the pork dice.

3. Leave the rendered pork fat in the wok. In a bowl, mix the yellow bean sauce and flour paste until uniform. Add the mixture to the wok over medium heat and stir-fry the sauce to release its aroma.

4. Once the sauce is fragrant, add the pork dice or egg dice, finely minced ginger, and turn the heat to low. Slowly simmer until the sauce and meat are perfectly blended. The sauce has its own salty and sweet flavor, so no additional salt or sugar is needed. Simmer for about 10 minutes, stirring occasionally. If it becomes too dry, add a small amount of water.

5. Blanch bean sprouts, shredded green beans, soybeans, and peas in boiling water until just cooked, then plunge them into cold water.

6. When the sauce is done and the liquid has reduced, remove from the heat and add minced white scallions. Adding them earlier would burn them. The residual heat will cook them through. The sauce is now ready.

7. Cook the noodles. Toss with 2 large, fragrant spoons of the stir-fried sauce. Don't be too generous, as it can be very salty. Add various vegetable toppings and enjoy a moment of hearty indulgence!

Tomato and Egg Noodles

Tomato and Egg Noodles

Ingredients: Noodles, tomatoes, eggs, salt, MSG, sesame oil, old ginger slices

Instructions

1. Wash and slice two tomatoes. Whisk two eggs in a bowl, add salt to the eggs, and chop one slice of old ginger finely.

2. Heat oil in a wok. When hot, pour in the egg mixture and scramble into curds. Remove and set aside.

3. Add more oil to the wok. When hot, add the chopped ginger and stir-fry until fragrant. Add the tomatoes and stir-fry until they release their juices. Add the scrambled egg curds and stir-fry for a moment. You can add a little white sugar if the tomatoes are too sour, but only a little.

4. Add water and simmer to let the flavors meld (you can use a bit more water than for a soup). Simmer for about five minutes. Pour the mixture into a noodle bowl and add salt (use a bit more), MSG, and sesame oil.

5. In another pot, bring water to a boil and cook the noodles. Once done, place the noodles into the bowl with the tomato soup. Garnish with cilantro and it's ready to enjoy!

Eggplant Noodles

Ingredients: 1 eggplant, 1/2 green pepper, 20g vegetarian meat, 1 bundle of ramen noodles (about 120g)

Instructions

1. Wash the eggplant and dice it. Remove the seeds from the green pepper, wash it, and dice it. Soak the vegetarian meat until soft, then chop it finely.

2. Bring water to a boil, cook the noodles until done, then remove and place them in a noodle bowl.

3. Heat half a cup of oil. Deep-fry the eggplant pieces until soft, then remove. Briefly blanch the green pepper in the hot oil, then remove. Pour out the oil. Add other seasonings and the vegetarian meat and stir-fry.

4. Add the eggplant and green pepper, stir-fry to combine, then remove and pour over the noodles to serve.

Tips for deliciousness:

1. After dicing the eggplant, it's best to soak it in salt water. This helps it retain a nice color when fried and prevents it from absorbing too much oil if the oil temperature is high.

2. Don't cook the eggplant and green pepper for too long, as their color will not look good. Add them towards the end of cooking.

Da Lu Mian (Noodles with Mixed Sauce)

Ingredients: Daylilies, wood ear mushrooms, shiitake mushrooms, green onions, eggs

Instructions:

1. Soak the daylilies, wood ear mushrooms, and shiitake mushrooms until rehydrated.

2. Heat oil in a wok and stir-fry the meat filling until cooked. Add chopped green onions and shiitake mushrooms. Add soy sauce, cooking wine, sugar, and salt. Then add the wood ear mushrooms, daylilies, and chicken powder. Add an appropriate amount of water and simmer together.

3. Pour in the whisked eggs to form ribbons. Thicken the sauce with a starch slurry and sprinkle with chopped green onions and minced garlic.

Dandan Noodles

Dandan Noodles

Ingredients: 200g noodles, 400g pork filling, 100g ya cai (Sichuan pickled mustard greens), 25g chopped green onion, 10g minced ginger, 10g minced garlic, 1.5g chili flakes, 10g sesame paste, 1 bok choy heart, a little cilantro. Seasonings: dark soy sauce, light soy sauce, cooking wine, rice vinegar, stock, Sichuan peppercorn powder, lard, sesame oil.

Instructions

1. Heat a wok, add the pork filling, and stir-fry until it's crumbly. Remove and set aside.

2. Use lard to sauté the green onion, ginger, and garlic until fragrant. Add chili flakes, ya cai, and the cooked pork filling. Stir-fry, then add cooking wine, dark soy sauce, light soy sauce, and rice vinegar. Add a little stock. Before removing from the heat, add sesame paste and Sichuan peppercorn powder and stir to combine.

3. Cook the noodles in boiling water until done, then ladle them into a bowl. Blanch the bok choy heart until tender and set aside.