10-Minute Delicious Pickled Mustard Green and Minced Meat Noodles

Mix all-purpose flour with cold water to form a dough; if using pre-made noodles, this step and the next can be skipped.

You can either hand-roll or machine-press the dough into noodles.

Prepare minced meat, salted mustard greens, scallions, and garlic.

Peel off the tough fibers from the outer layer of the pickled mustard, slice it first, then cut into shreds, and soak in cold water for 5 minutes to remove excess salt; finely chop the scallions, and cut the garlic into coarse shreds.

Heat the pan first, then add cold oil, minced meat, and shredded garlic together into the pan. Stir-fry over high heat, and as the temperature rises, the minced meat gradually changes color and is stir-fried into granular pieces.

Pour in an appropriate amount of soy sauce and stir-fry until colored; the saltiness and color of soy sauce vary between brands, so choose according to your preference and taste.

Stir-fry the shredded pickled mustard greens evenly in the pan.

Because we are going to mix the noodles, add a large bowl of hot water, bring it to a boil and then turn off the heat, sprinkle a handful of chopped green onions and mix.

Boil water in another pot, and after the water boils, add the noodles to the pot. Cook until there is no white core, then remove and rinse with cold water.

Throw the rapeseed greens into the hot noodle soup, blanch until the color changes, then take them out and rinse with cold water.

Zhacai minced pork noodles, the noodles are chewy, the zhacai is crisp and refreshing, and the taste is great!