Soy milk instant noodles

Overview

In order to solve the problem of monotonous nutrition of instant noodles, you can make a fuss about the soup for soaking instant noodles. You can use pork rib soup, chicken soup, mushroom soup, etc. This soy milk instant noodles uses soy milk instead of boiled instant noodles, which not only tastes better, but is also more nutritious. While using the ingredients that come with instant noodles, it is also paired with seasonal vegetables such as mushrooms, peas, corn kernels, carrots, etc., which basically solves the nutritional deficiency of instant noodles.

Tags

• staple food
• noodles
• home cooking
• lunch
• dinner
• corn kernels
• dried shiitake mushrooms
• egg
• instant noodles
• peas
• spices
• carrot

Ingredients

Steps

1. 1 Wash and soak the dried shiitake mushrooms

   

2. 2 Take the peas and corn kernels out of the refrigerator and defrost them

   

3. 3 Wash the carrots and cut them into cubes, and cut the soaked mushrooms into cubes

   

4. 4 Pour the soy milk into the rice cooker

   

5. 5 Add peas and corn kernels

   

6. 6 Then add carrots and mushrooms

   

7. 7 Place the inner pot of the rice cooker into the rice cooker, cover it, and turn on the power to the quick cooking setting

   

8. 8 After boiling, add instant noodles

   

9. 9 Add ingredients package

   

10. 10 Add the spices, mix well, turn off the power, cover and soak until you need it

    

11. 11 Serve with pre-cooked eggs and enjoy