These are the ways to make fried noodles and dry noodles: Shredded meat dry noodles Main Ingredients: Noodles (standard flour) 500 grams of pork (fat and lean) 50 grams Ingredients: 100 grams of cabbage 100 grams of carrots 100 grams of Seasonings: 25 grams of green onions Salt 5 grams of monosodium glutamate 2 grams of soy sauce 50 grams of pepper 3 grams of sesame oil 25 grams of lard (refined) 50 grams of each moderation Preparation 1. After boiling, put the noodles into the pot, cook them, put them into cool water, drain them, and put them into a pot. 2. Wash the pork and scallions and cut into julienne strips; choose and wash the cabbage and cut into segments; wash the carrots and cut into willow leaves and set aside. 3. Put the pot on the fire, pour the lard hot, put onion stir-fry pot, put the pork wire stir-fry, stir-fry to five mature, add carrot slices, bok choy segment, soy sauce, salt, pepper stir-fry, stir-fry after adding monosodium glutamate, standby. 4. Put the noodles into a bowl, add the stir-fried shredded pork, pour in sesame oil, mix well and serve. /question/19651102.html Korean Fried Noodles: Preparation: cucumber, seasonal vegetables (celery, cabbage and so on), carrots, onions, radish, bean sprouts and so on. Seasonings: real flavor fried sauce, a little soy sauce, ground beef dahi dahi, cooking wine, cornstarch, etc. Cooking the noodles, not to mention it! It's good to go straight over to the fried sauce! Let's start with how to make diced pork fried sauce. As the name suggests, you cut the meat into cubes (chicken), then add salt, wine, and cornstarch (to make sure the meat is tender, so make sure it's small). When the oil is 80% hot, put in some grated ginger, then put in the diced meat, push it with a frying spoon, then pour in a little soy sauce to enhance the color (note that it is to enhance the color, not to season, so don't put in too much, or the sauce will be very salty), and then immediately pour in the Korean real flavored deep-fried sauce. The next step is to turn down the heat, just enough to keep the sauce on, but not too much. If the sauce thickens, it's not too late to add more water. Add some sugar and ground beef tahini (some MSG can be bitter, but not tahini). Generally do not add salt. Taste how it tastes and adjust it to your liking. After that, you'll want to keep stirring with a frying spoon in one direction, stirring ...... (never stir). Stir until what? Stir until the sauce turns reddish in color, smells fragrant and oil starts to precipitate out. The whole process usually takes 10-15 minutes. When the sauce is almost done, add the greens on top. When I make it at home, I usually like to cook the noodles and fry the sauce at the same time, so that the noodles and sauce come out together and the rest of the work is basically eating! If you're good enough, the meat will be tender and the sauce will be flavorful. Otherwise, the meat may be old and the sauce bitter! Chinese Fried Noodles 1. buy a bag of dry sauce (a small bag is enough for two people) 2. go home and pour out the dry sauce (how much depends on how much you eat) into a bowl. Then use water (raw water can be) Slowly mix 3. meat cut into small dice (preferably a little fat, more fragrant) Ding the smaller the better nbsp; green onion cut into minced, standby. 4. 4. frying pan hot, pour oil. How much depends on your preference. Of course, not too little, otherwise sticky pot 5. When the oil is hot, put the meat, stirring a stirring. 6. When the meat is 8 mature, pour the sauce into the pot. At this time, the fire should be reduced to low heat 7. slowly simmer the sauce on low heat, using a spatula to stir constantly, so as not to stick to the pan. Add water as needed to thicken the sauce. 8. 8. Pour the chopped green onion into the pot and beat two eggs (two eggs in half a bag of dry soy sauce is more appropriate) into the sauce, stirring well with a spatula. 9. Turn off the heat and remove the sauce from the pan when it becomes fragrant and light yellow in color. (The longer you simmer the sauce, the better, because it will force the oil out of the sauce.) 10. Put the uneaten sauce in a bowl, cover with plastic wrap and store in the refrigerator for the next time you want to eat it. It's best not to leave it out in the open to avoid hair growth. Note: Do not put salt in the sauce! Because the sauce itself is salty. This is how to make the sauce. The following is how to make the vegetable code: 1. Wash and shred the cucumber, set aside 2. Yellow flowers, fungus with water, set aside. Set aside the eggs and tomatoes. 3. blanch the mung bean sprouts and celery and set aside. 4. Put a wok on the heat and heat a little oil. Put the eggs into the pan (one can be enough) scrambled eggs . Add the tomatoes cut into several pieces, slide the pan (this is also to have soup, and clear taste) and then add the yellow flowers and fungus. Add a pinch of salt. Because the sauce will be salty, so all the dishes should be light! Finally, put down the noodles, after the noodles are cooked, you can mix the sauce and free to put the favorite dishes. A delicious bowl of noodles with fried sauce is ready! Note: You can slightly put a little bit of noodle soup in the bowl of noodles. The noodles will stick together after being rolled out, so a little bit of soup will make them smoother and easier to mix. Ingredients: 150g ramen, 120g lean pork, 1 tomato, 2 bok choy, 2 green onions Seasoning: 1 tbsp soy sauce, ? tsp salt, 1 tsp pepper, 4 cups water Procedure: 1. Slice the lean pork and mix with a little cornstarch, wash and slice the tomato, wash and slice the bok choy, and chop the green onions. 2. 2. Sauté the sliced green onion in 2 tbsp oil, then stir fry the meat and tomato, then add 4 cups of water and add other seasonings. 3. Boil another pot of water to cook the noodles, then pull them out and put them into the pot with the ingredients and cook them again, then add the baby bok choy and bring it to a boil, then turn off the heat and serve. Key tips 1. noodles to be cooked in addition, so that the first scalding in addition to the surface layer of flour, to maintain the freshness of the soup, if all the pot to cook, the soup will be paste.