To make braised noodles, you must first use freshly pressed wet noodles. The noodles can be thin noodles or thin noodles. There are many choices for side dishes, including garlic sprouts, beans, parsley, green beans, soybean sprouts, etc.

The braised noodles are chewy and tasty, not sticky, and mainly fragrant.

First of all, we prepare the ingredients, a handful of green beans, pinch off both ends, and pull off the old tendons together. The old tendons will affect the taste.

Then wash it with clean water and cut it into small pieces with a diagonal knife.

Take a handful of garlic, flatten it firmly, and chop half of it into minced garlic.

To be honest, it would be even more delicious with some pork belly, but now is an extraordinary period. There is no meat at home, and the supermarket has no meat for a long time, so I can only think about pork belly.

We will use green beans and garlic. When friends are making this, you can also look at the ingredients you have at home and use whatever is available.

Heat oil in the pot, you can add more oil as appropriate. When the oil temperature is 50% hot, pour in the flattened garlic and green beans, stir-fry over medium heat for two minutes, and stir out the aroma of garlic. Fry the green beans until they are cooked, then pour 10 grams of light soy sauce along the edge of the pot and stir-fry to bring out the aroma of the sauce. It is best to add some braised soy sauce to make the color look better.

Add water and more salt. Because noodles will be needed later, the dishes should be appropriately salty. Add some chicken powder and thirteen spices. The amount of water should cover the side dishes and soup. The juice should be enough for simmering the noodles.

Don’t add too much water, otherwise there will be too much vegetable soup and the stewed noodles will become sticky.

Put the noodles flat on top of the dish, spread evenly, cover the pot and simmer over medium heat for about 10 minutes. You can shake the pot in the middle to avoid burning or sticking to the bottom.

Let the noodles absorb the soup and flavor.

After 10 minutes,

the vegetable soup has been completely absorbed by the noodles. At this time, use chopsticks to shake the noodles, turn the noodles over, and remove the noodles that have not absorbed the soup. Flip over to allow the noodles to fully color, and stir-fry quickly to allow the noodles to absorb the soup evenly.

Turn the heat from medium to low and fry for about 2 minutes. After the noodles are evenly colored and the soup is absorbed by the noodles, we can sprinkle the minced garlic we just prepared on the noodles and pour in a little Sesame sesame oil, then turn off the heat and serve.