Fried noodles with seasonal vegetables

Overview

How to cook Fried noodles with seasonal vegetables at home

Prepare baby cabbage and purple cabbage and set aside.
The ones I bought were cut and cooked, then cooled in cold water and set aside.
Shred purple cabbage and baby cabbage and set aside.
Cut onions and fungus into shreds and set aside.
Cut carrots and meat into thin strips, chop onions, ginger and garlic and set aside.
Heat the oil in the wok, add the onion, ginger and garlic and sauté until fragrant.
After the onion is fragrant, add the pork shreds and stir-fry evenly.
While frying the shredded pork, add fresh soy sauce and sugar to enhance the freshness.
After the shredded meat is fragrant, add purple cabbage and carrot shreds and stir-fry quickly.
Add onion and fungus shreds and stir-fry quickly.
Stir-fry the vegetables until cooked through, then add the noodles and stir-fry evenly.
When the noodles become soft, add the baby cabbage and add salt and stir well.
Once cooked, turn off the heat and add MSG to enhance the freshness.
Plate and enjoy the deliciousness!
Fried noodles with seasonal vegetables are both nutritious and eye-catching. It is a good choice for parents!
Paired with tomato and egg drop soup, it will be even more perfect!