Pickled cabbage rice noodles

Overview

I like rice noodles very much. When I was in high school, my mother often took me to eat an old-fashioned casserole rice noodle shop. The taste of that time always stays in my memory. Pickled cabbage is a must-have item in the pickle jar of every household in Sichuan, and it is widely used. If you like hot and sour flavors, you can try it!

Tags

• snacks
• old man
• lunch
• bean sprouts
• coriander
• ham sausage
• rice noodles
• sauerkraut
• green onions

Ingredients

Steps

1. 1 Take out about 3 pieces of kimchi from the kimchi jar

   

2. 2 Cut the sauerkraut into small pieces and the bean sprouts as a side dish can be replaced with any vegetables you like.

   

3. 3 Heat oil in a hot pan and sauté the pickled cabbage cubes until fragrant. If you like spicy food, you can add two chopped millet (red or yellow) and stir-fry over low heat for a while until the pickled cabbage aroma comes out.

   

4. 4 Add an appropriate amount of water, bring to a boil, then reduce heat and simmer for a few minutes to fully release the salt in the sauerkraut.

   

5. 5 Soak the rice noodles in advance, drain them in cold water. Because it has been soaked in advance, it does not need to be cooked for too long to avoid boiling into broken joints.

   

6. 6 Put it into the pot together with the side dishes and bring to a boil. Because pickled cabbage is slightly saltier, you don’t need to add any salt. Just add chicken essence to the pot.

   

7. 7 Pour it into a bowl and add chopped coriander and green onions. It’s ready to eat