In everyday meals, various types of noodles play an important role. The delicious food introduced today is also a type of noodle, named Preserved Vegetable and Meat Noodles. Anyone who has eaten this noodle will fall in love with it deeply. So, how can you make authentic Preserved Vegetable and Meat Noodles?

Seasoning

(1) Half a tablespoon of cooking wine, half a tablespoon of soy sauce, half a tablespoon of wet starch

(2) 1 bowl of high-quality soup, half a teaspoon of salt, a little sesame oil

Method

1. Cut the lean meat into thin strips, marinate with seasoning (1) for 10 minutes, soak the preserved vegetables in water for 20 minutes to remove the saltiness, and chop the scallions into chopped green onions.

2. Sauté the meat slices with 3 tablespoons of oil first, then add the preserved vegetable and meat slices for sautéing, and pour out once it’s well mixed.

3. Boil noodles in water (or bone broth, chicken soup, stock, etc.), wide noodles with narrow broth. Add a little oil and salt to the water (to make the soup clear and prevent sticking), and add a little chicken essence (skip if using chicken soup, etc.), while another pot is used to sauté the preserved vegetable and meat slices (do not add salt) and set aside.

4. Place the seasoning (2) in the bowl, add the noodles, spread a little sautéed preserved vegetable and meat slices on top, and sprinkle with a little chopped green onions.

Secret Tip

There are two types of preserved vegetables: old and young. Old preserved vegetables are saltier and more fragrant, so they need to be soaked in water before sautéing. Young preserved vegetables are not as salty and can be washed and added directly to the sautéing without additional seasoning to avoid being too salty.

1. Knead the dough, adding one egg and a little salt to the dough.

2. Rest for 30 minutes.

3. Roll the dough into large, thin noodles. It’s actually better to be thinner as long as they don’t break.

4. Cut into thin strips. If you like wide noodles, cut them into wide strips. In fact, I prefer wide noodles, but my colleagues wanted thin ones.

5. Sprinkle some dry flour to prevent the noodles from sticking together.

6. Top with some sautéed preserved vegetable and meat slices, which tastes very good.

1. Prepare the dried noodles.

2. Cut the pork into thin strips and set aside.

3. Cut the scallions into slices, chop the green parts, and cut the chili peppers open for later use.

4. Cut the preserved vegetables into thin strips and set aside.

5. Heat some oil in the pan, add scallion slices and chili peppers to release a fragrant aroma.

6. Add the meat slices into the pan and sauté.

7. Once the meat slices change color, add a little old wine and a little soy sauce for sautéing.

8. Then add the preserved vegetables and sauté for a while.

9. Add more water, bring to a boil, then add chicken essence and season with salt to taste.

10. Pour the cooked preserved vegetable and meat soup into a large bowl for later use.

11. Fill the pot with water, bring to a boil.

12. Once the water boils, add the dried noodles and cook until they are done.

13. Place the cooked noodles in a large bowl.

14. Drizzle some of the just-boiled preserved vegetable and meat soup on the noodles, then add preserved vegetable and meat slices on top, sprinkle with some chopped green onions and it’s ready.

Tip

1. Sauteed preserved vegetables already have a salty taste, so no additional salt is needed.