The oil-splashed multigrain noodles are so delicious!

For old Shaanxi people, if they don’t eat noodles for a day, they will feel exhausted. I added a little sweet potato flour when making the noodles today, which is nutritious and tastes good.

Ingredients for multi-grain noodles

100 grams of ordinary flour 30 grams of sweet potato flour

1 small handful of yellow cabbage and appropriate amount of green onions

An appropriate amount of salt: 1 spoon of cooked white sesame seeds

2 spoons of chili powder and 1 spoon of light soy sauce

1 spoon of balsamic vinegar and half a spoon of sesame oil

2 spoons of cooking oil

How to make multi-grain noodles with oil

Step 1

Prepare about 100 grams of flour and 30 grams of sweet potato flour in a basin, mix them with warm water to form a dough, and let it rest 1 hour.

Step 2

While the noodles are resting, prepare a little chopped green onion.

Step 3

Wash a handful of cabbage and set aside.

Step 4

Roll out the dough and roll it out thinly.

Step 5

Cut it into wide leek leaves. You can also cut it into wide noodles or very thin noodles according to your preference.

Step 6

Shake out the noodles. Sprinkle with dry flour to prevent sticking.

Step 7

After the water in the pot boils, add the noodles and cook for 2 seconds.

Step 8

Put the cabbage into the pot and blanch it.

Step 9

Remove the noodles and serve on a plate. If you like a strong taste, you can also drink it with cold water.

Step 10

Put salt, white sesame seeds, chopped green onion, and chili powder on the noodles.

Step 11

Pour 2 tablespoons of hot oil on it, and the aroma will overflow instantly.

Step 12

Then add light soy sauce, balsamic vinegar, and sesame oil, stir evenly, and you can’t wait to eat!

Cooking tips for multi-grain noodles with oil

1: In winter, the indoor temperature is low, so the dough needs to wake up for a while so that it can be rolled out. 2: To make multigrain noodles, the best ratio of multigrain and flour is generally 1:3.