How to make mushroom and vegetable noodles?

Shiitake mushrooms have a strong special flavor, while green vegetables are rich in fiber and have a crisp taste. Shiitake mushroom and green vegetable noodles are a relatively vegetarian type of noodles, more suitable for friends who want to eat lighter meals. They can clear the stomach and regulate the body. Friends who want to lose weight also need to pay attention to the issue of nutritional balance.

Mushroom Sauce Pasta Ingredients:

Shiitake mushrooms, mushrooms, carrots, onions, ginger, soy sauce, dried chili peppers, olive oil, two drops of sesame oil, and a little pepper.

Mushroom sauce noodles method:

1. Soak the mushrooms in warm water and wash them, keeping the last bit of water! (I used a Tupperware shaker cup and it only took five minutes! It’s super easy to use)

After soaking, drain and dice

2. Cut the green onion into flowers, cut the ginger into shreds, and cut the carrot into cubes. The key is a large spoonful of Northeastern soybean paste.

3. Heat the oil in the pan to 70%, stir-fry the diced carrot for one minute, add the onion and ginger and stir-fry until fragrant, then add the dried chili and stir-fry until fragrant, pour in the diced mushrooms, stir well, add a large spoonful of soybean paste, reduce the heat and stir-fry continuously for three minutes.

4. Add the water used to soak the mushrooms and drizzle two drops of sesame oil. Cover the pot and simmer until the soup thickens, sprinkle a little pepper and serve.

5. Mix with noodles or rice.