Noodle dishes usually refer to chopping or shredding vegetables and other ingredients and cooking them by steaming. Its time needs to be determined according to different dishes and personal tastes.

Generally speaking, vegetables should maintain a certain taste and color after steaming, and excessive cooking may lead to nutrient loss and poor taste. The following are some common steaming time references:

1. leafy vegetables (such as spinach and water spinach): the steaming time is 3-5 minutes, and the vegetables should be bright green and crisp.

2. Root vegetables (such as carrots and celery): cut into thin slices or filaments and steam for 5-8 minutes to keep the fresh and tender taste of vegetables.

3. Eggplant vegetables (such as zucchini and eggplant): cut into thin slices or filaments and steam for 8- 10 minutes to keep the texture and taste of vegetables.

It should be noted that the maturity of vegetables is also influenced by personal taste. Some people like more cooked vegetables, while others like vegetables to be chewy. Therefore, the above time is for reference only, and the specific cooking time needs to be adjusted according to personal preferences and dishes.

Of course, the above is just the general situation. If you have a special dish to cook, you'd better refer to relevant recipes or familiar cooking methods to determine the cooking time.