How to make fried kimchi shreds with udon noodles

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  1. First, soak the udon noodles you bought in cold water and knead until soft, pickle the vegetables, take out about 50 grams, cut off 50 grams of plum blossom meat, and cut the carrot into one piece.

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  2.Plum pork, chill it in the refrigerator for a while before cutting it.

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  3. Take a steamer and steam the udon noodles for about 10 minutes Take it out and pick it with chopsticks.

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  4. Cut the carrots into shreds and dice the green and red peppers.

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  5. Heat the pan with oil and lubricate the pan without leaving rust, and the stir-fried vegetables will not rust.Black, green onion and ginger stir-fry the shredded pork until fragrant.

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  6. When the shredded carrots are cooked until cooked, add the diced kimchi to the pan and stir-fry until fragrant.

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  7. Add some water to let the noodles take in the salty taste.Add some water at this time White sugar brings freshness..

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  8. When the soup is almost dry, add some chicken essence to enhance the freshness.