2 ways to make stir-fried noodle with pickled mustard greens, delicious and enticing to relieve heaviness for meals

Preparation of ingredients

Carrots should be washed thoroughly and cut into thin strips. The pickled mustard greens should be washed and cut into pieces about the size of a finger joint.

Bring a pot of water to a boil, then blanch the carrots and mustard greens briefly. When the vegetables are just cooked, remove them and place them in a bowl of ice water to keep them crispy and tasty.

Dried wood ear mushrooms and dried shiitake mushrooms should be soaked in water until they expand, then sliced thinly.

Rinse the pickled mustard greens with water to reduce the sourness, then cut into strips.

Fried tofu should be cut into strips. Wash and chop the scallions and basil into bite-sized pieces.

Mixing the noodles

After soaking the dried noodles until they expand, take them out and put them in a bowl. Add 1/2 tablespoon of sugar, 1/2 tablespoon of vegetarian seasoning, 1 tablespoon of soy sauce, 2 tablespoons of chili sauce, 2 tablespoons of ketchup, 2 teaspoons of sesame oil, and 1/2 teaspoon of ground pepper.

Let the noodles sit for about 10 minutes to absorb the seasoning.

Stir-frying the ingredients

Place a pan on the stove. Add 2 tablespoons of cooking oil. Once the oil is hot, add minced ginger and sauté until fragrant.

Next, add the sour vegetables and stir-fry for about 2-3 minutes until the vegetables are cooked.

After the vegetables are cooked, add the shiitake mushrooms and wood ear mushrooms, stir well. Stir-fry the ingredients for about 3 minutes for even cooking.

Continue by adding the shredded fried tofu and stir-fry. Season with 1/2 tablespoon of sugar and 1/2 tablespoon of vegetarian seasoning, stir well.

Then add the blanched vegetables and stir-fry. Stir-fry for another 2 minutes, then scoop the vegetables onto a plate.

Stir-fried noodles

Use that same pan again, add 2 tablespoons of cooking oil. Add 2 tablespoons of minced garlic and sauté until fragrant.

At this point, turn off the heat and add the noodles, stirring well. Stir the noodles for about 1 minute before turning the heat back on.

After turning the heat back on, add the cooked vegetables, and mix the noodles and vegetables together.

Then add the celery and basil, stir well, and turn off the heat.

Final product

Stir-fried noodles with sour cabbage are delicious, packed with nutrients and vitamins, making it an extremely nutritious dish for the whole family’s dinner! This dish is perfect for relieving heaviness after greasy meals.

Prepare the Ingredients

Remove the pickled mustard greens from the soaking water and squeeze out the excess. Then, chop the pickled mustard greens into small pieces about 1 – 2 finger lengths.

Peel the carrot, wash it clean, and then cut it into thin strands suitable for eating.

Discard any wilted leaves from the mustard greens, wash them clean, and then cut them into pieces about 1/2 a forearm long.

After buying the fried tofu, cut it into thin pieces suitable for eating.

Soak the black fungus in cold water for about 20 minutes to soften it, then slice it into small strands suitable for eating.

Soak the dried shiitake mushrooms in warm water for 10 – 15 minutes to soften them. After that, remove the mushrooms, squeeze out the water, and chop them finely.

Boil the ingredients

You put a pot of water on the stove, wait for the water to boil, then add carrots and mustard greens to the pot, blanch briefly in boiling water, then drain.

Fry the tofu

You put a pan on the stove, add oil to the pan, wait for the oil to heat up, then start adding tofu to fry until golden brown on all sides over low heat.

When you see the fried tofu is crispy and golden, you take the tofu out and place it on a plate lined with paper towels.

Prepare the noodle dressing

Add sequentially 1 tablespoon of soy sauce, 1 teaspoon of ground pepper, 1/2 tablespoon of sugar, 1/2 tablespoon of vegetarian seasoning, 2 tablespoons of chili sauce, 2 tablespoons of ketchup, and 1/2 tablespoon of sesame oil into a bowl.

Then, proceed to mix the mixture well.

Soak the dry rice noodles in water for 15 minutes. After 15 minutes, when the noodles are soft, drain them in a colander.

Mix the rice noodles

Soak the dry rice noodles in water for 15 minutes. After 15 minutes, when the noodles are soft, drain them in a colander.

Add all the noodles into a large bowl, then drizzle the prepared dressing over and gently mix so that the noodles absorb the seasoning evenly.

Sauté the ingredients

You place a pan on the stove, add a little cooking oil to the pan, wait for the oil to heat up, then add minced shallots and shredded ginger, stir continuously until the shallots turn golden brown and release a fragrant aroma, then add all the pickled mustard greens, wood ear mushrooms, and shiitake mushrooms that have been prepared and stir-fry evenly.

You add 1/2 tablespoon of sugar and 1/2 teaspoon of pink salt to the pan and stir well.

Next, add the carrots, bok choy, and fried tofu and stir-fry evenly.

Then, add the rice noodles mixed with sauce, and stir well to coat the noodles with the seasoning.

Finally, add a little basil leaves and cilantro, and the dish is complete.

Final Product

Stir-fried noodles have the green color of vegetables, the bright red of carrots, and the yellow of tofu, standing out against the slightly pink-tinted noodles, making it very eye-catching. When enjoying, you will feel the soft and delicious noodle strands with a sweet and sour taste combined with the natural sweetness of vegetables, creating a delicious flavor.

Especially, this stir-fried dish tastes even better when paired with a little bit of spicy soy sauce, no doubt about it.