I'll take the garlic pepper noodles
By VicentaLakin
It's the main food on my table in the summer, and I'm more of a vegan person than meat. It's not greasy, it's more important to be fat. It's not fat at all. The fermented noodle is special, it's my latest favorite。
Recipe Recommendations
- slightly spicy
- mix
- half an hour
- simple
Steps for I'll take the garlic pepper noodles
1
When the water boils, it comes down to noodles, with two colds for six minutes
2
When the noodles are boiled, they're immersed in cold and white, so they're smoother
3
Garlic, Paprika, and squeezing
4
It's in the pot, it's in the salad oil, it's in the garlic when it's warm, and it smells like fire
5
I'm gonna pour it in the red pepper
6
We'll have half a minute with the culinary
7
I'm going to add the sauerkraut, and I'm going to make it a minute
8
Noodles in disk
9
It's a top-fired picture of garlic sauce
10
It's decorated with cucumber chips and onions on top
11
Combination is goodI'll take the garlic pepper noodles Make Tips
Tips: 1: Since both teriyaki sauce and pickled mustard tuber are quite salty, I didn't add any salt. 2: I used red bell peppers in this recipe, which aren't very spicy; if you like spicy food, you can use bird's eye chilies instead. 3: The recipe uses Arawana You+ Active Hollow Fermented Noodles, which have super strong water absorption, so they need to be boiled for 6 minutes. The noodles are chewy and easy to digest, making them especially suitable for cold noodles in the summer.