How to Make Quick Rice Noodles

Ingredients

Main Ingredients

Rice Noodles

1 Handful

Fish Balls

2

Crab Meat Sticks

2

Shrimp Balls

2

Fish Tofu

2 Pieces

Fish Tofu

2 Pieces

Mushroom

3

Mushrooms

20g

Shiitake mushrooms

3 pieces

Kimchi mushrooms

20g

Bok choy

1 piece

Sides

Oil

Moderate

Salt

Moderate

Capsicum powder

30 ml

White pepper powder

10 ml

Fish Balls

Amount

Crab Meat Sticks

Amount

Shrimp Balls

Amount

Fish Tofu

Amount

Shredded Mushroom

Amount

Kimchee Mushrooms

Amount

Brussels Sprouts

Measurement

Steps

1. Soak the rice noodles in cold water overnight.

2. Prepare your favorite vegetables (see what's in stock in the fridge if you're in a hurry).

3. Pour the appropriate amount of oil in the pot (oil can be slightly more) burned to 80% off the heat, and then 1 minute after the temperature drops slightly into the chili powder, stirring evenly with a spatula out of the flavor (the oil temperature is too high chili pepper will be burnt taste).

4. Add the appropriate amount of chicken broth (no chicken broth on the replacement of soup stock or pork chop soup) and water ratio of 2:1.

5. Seasoned with salt, white pepper (pepper can be slightly more than more fresh flavor).

6. Put in the fishballs and other hard-to-cook items first, and then put in the good vegetables to cook.

7. Bring a pot of water to a boil and cook the rice noodles.

8. Cooked rice noodles fish out into a bowl, practice soup with vegetables poured on the rice noodles to eat.