Hot Soup Noodles for Breakfast: How to Make Vegetables Stir-fried in Wok

A warm bowl of hot soup in the winter morning is incredibly satisfying.The noodle soup is simply perfect, with vegetables stir-fried first and then cooked together with the noodles, bringing a warming feeling to your heart. On cold winter mornings, a warm stomach keeps you from feeling chilly. As Spring Festival approaches, enjoy every meal, doing well in every task; when unsure about what to eat, opt for vegetable stir-fried noodles. Raw ingredients:

Chinese cabbage leaves, mushrooms , spring onions,ginger, garlic,coriander,shrimp, and fresh noodles.(Fresh noodles) and water.

Seasonings:sugar, salt,soy sauce, rice wine,

and

ginger oil.

Preparation:

1. Wash the mushrooms, remove stems, and slice them for later use.

2. Clean the Chinese cabbage leaves, chop them into strips; clean the shrimp, remove heads, shells, and veins.

3. Slice the spring onions, ginger, and garlic; chop the coriander.

Preparation:

1. Heat oil in a wok, add chopped spring onions, ginger, and garlic to stir-fry until fragrant.

2. Add sliced mushrooms and stir-fry.

3. Add chopped Chinese cabbage leaves and stir-fry; add a little sugar, rice wine, and soy sauce.

4. Pour in plenty of water.

5. Bring to a boil, then add fresh noodles.

6. Add shrimp and cook until done; add salt, turn off heat, and pour in ginger oil before serving.Tips 1. The ingredients for stir-fried noodle can be quite flexible; choose according to your preferences, such as using summer squash or radish instead of cabbage.2. For a richer flavor, you may choose to sauté pork belly first if time permits. Frying the ingredients can be done this way.2. If time permits, you can choose pork belly to fry first for a better aroma.