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Egg noodles with vegetables and minced pork

Material:

Minced pork 100 g, dry egg noodles 100 g, 1/4 onion (about 20 g), red paprica 30 g, yellow paprica 30 g, pea 100 g, 1 carrot, 1/2 spring onion, garlic 2 pieces, 3 soup spoons of cooking oil, light soy sauce, 1 tea spoon of sesame oil, warm water, white sesame seeds

Method:
  1. Cut the onion into strings. Cut the paprica into pieces. Cut the carrot into strings. Cut the spring onion into small bits. Cut the garlic into small bits.
  2. Warm the cooking oil. Stir-fry the minced pork and garlic bits with moderately quick oven until the pork is no longer pink. 
  3. Put the carrot into the pan. Stir-fry with moderately quick oven for about 1 mintue.
  4. Put the paprica, pea and 2 soup spoons of soy sauce into the pan. Stir-fry with moderately quick oven for about 1 mintue. Move the food from the pan to a plate or bowl.
  5. Cook the noodles with boiling water for 3 mintues. Take them out from the cooking pan. Mix the noodles with the sesame oil.
  6. Put some noodles in a bowl. Put a little warm water, a little light soy sauce and some of the meat and vegetable mixture of step 4 in the bowl. Mix the food in the bowl well. Sprinkle some onion, spring onion and sesame seeds on the food. 
Chinese food - Egg noodles with vegetables and minced pork 
Chinese food - Egg noodles with vegetables and minced pork