How to make rice noodles with mung bean sprouts, dried shrimps and bean curd

A bowl of fragrant mung bean sprouts, dried shrimps, bean curd sheets and rice noodles is sure to be mouth-watering and not difficult to make. The key to this dish is that the ingredients must be fresh and the cooking time must be well controlled. Add the local unique onion oil and you will definitely want to eat it every day. Reminder: You can add some light soy sauce when making it, the color will look better.

1. Put Guilin rice noodles into boiling water and cook for 10 to 15 minutes until soft and cooked.

2. Rinse with water, drain, blanch with hot water for 1 minute, drain again, add a little sesame oil, salt and soy sauce, mix well and set aside.

3. Cook the pre-soaked bean curd sheets in boiling water, add salt to taste and set aside.

4. Heat the corn oil in a pan, add two slices of ginger, stir-fry the mung bean sprouts and dried shrimps, add salt to taste and set aside.

5. Add bean curd sheets to the mixed rice noodles.

6. Add dried shrimps and mung bean sprouts and you’re done.

Making a dish of mung bean sprouts, dried shrimps, bean curd and rice noodles after get off work can make life more lively. The method of making mung bean sprouts, dried shrimps, bean curd and rice noodles is simple and easy to operate, and it is healthy and nutritious, making it a must-have home cooking.