Practice: First blanch the instant noodles with clear water.
Add a little oil and stir-fry pork, carrots and cabbage over high heat.
Put the scalded instant noodles into the wok, and finally put the seasoning package of miscellaneous sauce noodles.
After frying, it can be cooked.
It's really delicious
I hope you can give it a big try.
2. Raw materials:
Instant noodles: 2 packs
Shredded pork: about 1 two.
Chinese cabbage: 1/4, washed and chopped for later use (probably Chinese cabbage).
Eggs: 2, broken into egg flowers for use.
Chopped green onion: a little.
Exercise:
1. Soak the instant noodles in hot water for two minutes, and pick them up for later use.
2. Stir-fry the shredded pork over high fire, stir-fry until fragrant, and remove it for later use.
3. Stir-fry cabbage on fire. When it is soft, add shredded pork and continue to stir fry.
4. Put the soaked noodles into the pot, stir, and stir the seasoning bag with the soaked noodles in the pot.
5. Pour the egg blossoms into the pot, continue to stir and stir into dough.
6. Sprinkle chopped green onion before serving.
Others: some places will add shredded radish or cucumber.
& lt3> Ingredients: 1 Korean instant noodles, 1/2 onions, 1 onion, 1 ham sausage.
Cooking time: 15-20 minutes
Steps:
1) Shred onion, chopped green onion and diced ham sausage.
2) Put half of the water in the pot that usually cooks instant noodles, boil it, and put the bread in. Because there is oil in Korean instant noodles and oil in ham sausage, there is no need to add oil.
3) After the instant noodles are soft, add shredded onion and shredded ham, and pour all the dried vegetables in the vegetable bag of instant noodles. Add the hot sauce bag according to your own taste, generally adding 1/2-2/3.
4) Stir-fry the onion until the sauce and other ingredients are evenly mixed. If the moisture is too fast, add a little water and stir, not too much, and it will become a real instant noodle.
5) When the heat is almost over, turn off the heat, sprinkle some chopped green onion and continue to stir fry. The residual heat of the pot will make the noodles continue to absorb some water.
6) After frying, take the pot, put it in a basin, and sprinkle the remaining chopped green onion.
It tastes really good. Korean instant noodles are not fried, so noodles taste more Q and more elastic. The whole cooking cost is very low, but the taste is definitely not worse than that outside, and the nutrition is enough. Friends who have no time to cook can try it. It's really great.