Stir-Fried Noodles Recipe Guide

Oil Stir-fried Noodles There are two main types of stir-fried noodles: those cooked with sesame oil and those with beef tallow, each with sweet or salty flavors. Now I will teach you a method to make homemade stir-fried noodles. If interested, give it a try; the process is very enjoyable.

I. Preparation:Flour 3 pounds,Sesame oil or beef tallow (or beef bone marrow) Beef bone marrow is best, or you can use pork belly fat),Pumpkin seeds,sesame seeds seeds,walnut kernels (finely chopped)(use one or two types or none at all) each 1 tael. II. Stir-frying the noodles: Place the flour in a wok and stir-fry over low heat until the moisture evaporates, forming small lumps,

becomes dry , then remove from the pan and place on the work surface. Crush it with a rolling pin, put it back into the pot and continue to stir-fry over low heat, constantly turning to prevent burning. Stir-fry until golden yellow, then remove from the pan and crush again if desired. If you sift it, that's even better. III. Processing auxiliary ingredients: Heat the sesame oil in a wok, add the roasted pumpkin seeds and sesame seeds, walnut kernels (chopped) and stir-fry until they are done, then remove them to use later.

If using beef tallow or beef bone marrow, first heat both oils in a pan, dissolve them, strain them, and then use them. IV. Mixing the powder: Mix the cooled noodles, auxiliary ingredients, and sesame oil or beef tallow on the work surface until evenly combined to form the final product.

The stir-fried noodles are ready to eat once made.

According to personal preference, add sugar or salt as desired. For best results, use boiling water when rehydrating; using cold water may cause the noodles to break apart easily. You can add sugar and salt according to your taste and living habits, and it's best to use boiling water when making the noodles; using cooler water may result in poor consistency.