How to make fried noodles with mung bean sprouts

• 

  1.Finished product picture.

• 

  2. There are many kinds of noodles to choose from.The specialty rice noodles I use here are Zhejiang specialty rice noodles.I am not a fan.oh! If not, you can use slightly thick noodles or water.

• 

  3.Soak in cold water until soft.If the basin is too small to fit, do not break the rice noodles.You can slowly press it into the water until it softens and then press down the edge.
  (If you are using dried noodles, omit this step, boil water directly in the pot, cook the noodles until they are about 60 to 70% cooked, remove them with cold water, disperse them and drain them.Most of the inner core of the cooked noodles should still be there.White, don’t overcook it)

• 

  4.Soak until soft, remove and control water and set aside.

• 

  5. Wash the mung bean sprouts and control the water.For two people, about 300-500g of mung bean sprouts is enough, which is just over a pound or half a pound.

• 

  6. Cut the carrots into thin strips and the pork into shreds.It's best to use pork belly.If I don't have any, I use half and half fat and lean meat.The lard is needed to make it delicious.

• 

  7. Crack the eggs into a bowl and add a little salt to mix well.Heat the pan and add a few drops.Drop cooking oil, shake the pan to evenly distribute the oil on the bottom of the pan, pour in the egg liquid and spread it into an egg pancake, fry one side, then flip and fry for a few seconds.

• 

  8. Cut the egg pancake into shreds and cut the green onion into flowers.

• 

  9. Add enough oil to the pot to heat up, add the fat and stir-fry over high heat for a while.Add lean meat and stir-fry.

• 

  10. Stir-fry until the meat turns slightly brown, add shredded carrots and stir-fry over high heat for a while until soft.

• 

  11.Add the soaked noodles and stir well.

• 

  12. Turn to medium heat, hold the chopsticks in the left hand and the shovel in the right hand and stir-fry together.Use the chopsticks to push the noodles Stir well and pour a little cooking wine or rice wine along the edge of the pot to prevent sticking.

• 

  13. Stir-fry for a few times until the noodles are slightly cooked, add mung bean sprouts, and add an appropriate amount of salt and chicken essence, turn up the heat and stir-fry until the mung bean sprouts become soft.If the mung bean sprouts are fried for too long, they will lose their crispness and become unpalatable.
  (If it is dried noodles or water noodles, you can add it with mung bean sprouts, and add a spoonful of light soy sauce to make it more delicious.)

• 

  14.Add eggs and chopped green onions, stir well and serve.

• 

  15. Serve out and eat! My fried noodles are always eaten on plates, two plates per person!

• 

  16. Finished product picture.

• 

  17. Close up, the fragrant and crispy bean sprouts fried noodles are particularly delicious!