A collection of six super delicious noodle soups

Shredded pork noodles with fungus

Pork cut into strips, add salt, soy sauce, cooking wine and sesame oil to marinate, add fungus and shiitake mushrooms to the pot Stir-fry, then add the marinated pork and stir-fry evenly. Cut the mushrooms and fungus into pieces and set aside. Add an appropriate amount of water and bring to a boil. Add the noodles. When the noodles are cooked until soft, add some salt and soy sauce.

Shredded Pork Noodles with Pickled Vegetables

Pour the fungus and pickled mustard into the pot and stir-fry until fragrant. Add the pork shreds and stir-fry. Then add water and bring to a boil. Pour in the noodles. Add the oyster mushrooms after they are cooked. Just soy sauce.

Luffa and Egg Noodles

Crack two eggs into the pot and smash them with a shovel, then add water and reserved eggs and cook, then wash the pot, pour in the loofah and stir-fry, stir-fry the loofah. Stir-fry for a while, add pork and stir-fry. After boiling, add an appropriate amount of noodles and season with some salt and soy sauce.

Clam and Mushroom Noodles

Stir-fry the mushrooms and minced pork, remove and set aside. Add a little water to let the clams open, add water, pour in the mushrooms and minced pork and cook together , put the clams into the pot and stir-fry, add the noodles after boiling, add some soy sauce and cook for a few minutes.

Egg and Green Vegetable Noodles

Cook the noodles in cold water, fry the eggs, add garlic but not sauté until fragrant, add boiling water, add noodles, a little salt and chicken essence, a spoonful of light soy sauce and oyster sauce, Add greens and bring to a boil.

Luffa and shrimp noodles

Stir-fry the loofah until soft, then add water and bring to a boil, then pour in the shrimp and noodles until cooked, add cabbage, then add salt, soy sauce, and soybean paste Cook until the soup thickens.