Sautéed Kale Noodles with Mushroom Sauce

Overview

My husband bought a new bottle of mushroom sauce, tasted it and it tasted good, so he decided to use it to make a plate of fried noodles. Cabbage is rich in vitamin C, potassium and folic acid, which has anti-aging and antioxidant effects. Eating it regularly is good for your health.

Tags

• staple food
• noodles
• home cooking
• lunch
• students
• cabbage
• cooking wine
• dry noodles
• garlic
• light soy sauce
• mushroom sauce
• onions
• sichuan pepper powder
• tomato
• sesame oil

Ingredients

Steps

1. 1 Cut the cabbage into shreds, soak in salt water for 10 minutes, rinse and drain and set aside

   

2. 2 Prepare noodles (dry or wet noodles will work, Korean dry noodles are used here). Shred the onion and smash the garlic

   

3. 3 Heat the water in the pot, add the tomatoes and blanch them for 1 minute until the skin cracks and take them out

   

4. 4 Let it dry until it is not hot to your hands and you can easily peel it (you can skip this step if you don’t mind the tomato skin). Slice tomatoes and set aside

   

5. 5 When the water in the pot boils, add the noodles

   

6. 6 Boil until medium cooked, drain into cold water and set aside

   

7. 7 Heat a little more oil in a pan, add garlic and onion and saute until fragrant

   

8. 8 Pour in the cabbage and stir-fry over high heat for 3 minutes

   

9. 9 Add 1 spoon of pepper powder, 2 spoons of light soy sauce and 1 spoon of cooking wine

   

10. 10 Add 3 tablespoons of mushroom sauce

    

11. 11 Stir well

    

12. 12 Pour in tomatoes

    

13. 13 Stir fry for 2 minutes

    

14. 14 Spread the noodles evenly on the dish without stirring

    

15. 15 Cover and simmer over medium heat for 2 minutes

    

16. 16 Stir fry quickly and evenly, add appropriate amount of salt and chicken powder to taste, and turn off the heat. Pour 1 spoon of sesame oil

    

17. 17 Serve on a plate and sprinkle some black sesame seeds

    

18. 18 Finished product pictures