Beef noodles with tomato and cabbage
By AlenaKreiger
Don't laugh at me ~ I make noodles every two days, which just confirms what I said before about missing noodles for a few days. Hehe ~ Coupled with this cold weather, I can't help but imagine holding a bowl of noodles in my hand. It feels like soup and noodles are hot. Still eat instant noodles, still choose a healthy way to eat!
Recipe Recommendations
- tomato of 2
- cabbage 200g
- instant noodles 90g
- peanut oil 15ml
- salt appropriate amount
- chicken essence appropriate amount
- sweet and sour
- cook
- ten minutes
- ordinary
Steps for Beef noodles with tomato and cabbage
1
Wash tomatoes and cut into slices. Chop cabbage.
2
Chop the onions, ginger and garlic.
3
Raise a clean frying pan, add a little peanut oil, add green onions, ginger and garlic to saute until fragrant, and add cabbage.
4
Pour in the tomato cubes and stir fry for a while.
5
Add appropriate amount of water, preferably flush with vegetables. Add egg dough after boiling.
6
Pick up another pot and blanch the instant noodles with water separately (the purpose is to remove the wax coating on the surface and the oil in the instant noodles!).
7
Remove the instant noodles, mix with the egg noodles, and cook together. Cook for about 3 minutes to maintain the strong taste of the noodles. Before leaving the pan, sprinkle with some salt and chicken essence to taste.
8
Serve it with a few slices of soy beef when eating noodles, and the nutrition will be balanced!Beef noodles with tomato and cabbage Make Tips
Friendly reminder: If possible, it is best to blanch the instant noodles once and discard the water! This helps remove the wax coating and grease. Also, you can throw away the seasoning packet and use your own seasonings instead—it's even better