Fried vegetables and boiled noodles with shredded pork

By CleoraRutherford

Fried vegetables and boiled noodles with shredded pork
Summer is hot, so it is most appropriate to eat some smooth cold noodles. However, it is best to mix meat and vegetables. If you eat too vegetarian, it will affect the body's protein demand. For example, spicy cold noodles and sesame paste cold noodles are delicious, but they do not contain meat. Since there is no meat, the relative protein content is too low. If the daily protein intake is insufficient, it will have a certain impact on the body over time. And meat noodles, beef noodles, mutton noodles, etc., eat too much calories in summer! Therefore, I think it is better to mix meat and vegetables. In summer, it is more scientific to use less meat and more vegetables. In other words, you can't eat meat, but you can't eat too much meat either.

For dinner tonight, I made cold noodles with meat and vegetables. Judging from the diet nutrition table, the matching is reasonable and can be used as a reference for friends. The calories contained in this cold noodles are not high, but the protein is relatively replenished and it tastes very refreshing. Therefore, I feel good and share it with everyone. In fact, it's just a very common "fried pork and boiled noodles".

Recipe Recommendations

  • lean pork 130 grams
  • udon noodles 一袋250 grams
  • shredded pickled mustard 两袋140 grams
  • qingshui 300ml
  • onion 20 grams
  • Jiang 15 grams
  • soy sauce 20 grams
  • yellow wine 10 grams
  • chicken powder 2 grams
  • salt 2 grams
  • sesame oil 2 drops

Steps for Fried vegetables and boiled noodles with shredded pork

  • Make  step 0
    1
    130 grams of lean pork, 140 grams of two bags of shredded mustard, 20 grams of green onions, 15 grams of ginger, 20 grams of soy sauce, 10 grams of rice wine, 2 grams of chicken powder, 2 grams of salt, 4 dried peppers, 2 drops of sesame oil, 300ml of water, 250 grams of semi-finished wide Udon noodles in a bag.
  • Make  step 1
    2
    Remove the mustard tuber from the bag and rinse it with clean water.
  • Make  step 2
    3
    Shred green onions and ginger.
  • Make  step 3
    4
    Cut the dried peppers into pieces with scissors.
  • Make  step 4
    5
    Shred pork lean meat.
  • Make  step 5
    6
    Mix shredded pork well with salt.
  • Make  step 6
    7
    Mix white pepper powder and taste well.
  • Make  step 7
    8
    Pour in a little rice wine and mix well.
  • Make  step 8
    9
    Add appropriate amount of dry starch, add a little water and grasp well.
  • Make  step 9
    10
    Heat a stir-fry spoon on fire, add a little oil, and smooth the shredded pork.
  • Make  step 10
    11
    Pour in shredded peppers, shredded green onions, and shredded ginger and stir-fry until fragrant.
  • Make  step 11
    12
    Cook in rice wine and stir well.
  • Make  step 12
    13
    Then add soy sauce and stir-fry to remove the taste of raw soy sauce.
  • Make  step 13
    14
    Stir fry evenly.
  • Make  step 14
    15
    After stir-frying, pour in appropriate amount of water until it is even with the ingredients.
  • Make  step 15
    16
    Pour in water and bring to a boil, then season with salt.
  • Make  step 16
    17
    Season with chicken powder.
  • Make  step 17
    18
    Finally, drop two drops of sesame oil and serve the pot.
  • Make  step 18
    19
    Out of the pot...
  • Make  step 19
    20
    Since the noodles are semi-finished products, pour them into a boiling water pot and blanch them before fishing out.
  • Make  step 20
    21
    Immediately after the noodles are taken out of the pan, cool and boil water.
  • Make  step 21
    22
    Then put it into a bowl, pour on the shredded pork and pickled mustard, and then add coriander and shredded cucumber to mix.
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