Mixed Vegetables and Fresh Shrimp Noodles (Noodle Soup)

Name: Mixed Vegetables and Fresh Shrimp Noodles (Noodle Soup)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 120 g Flour; 2 g Salt; 65 g warm water; 1 piece Tomato; 1 piece Green vegetables; to taste Shrimp; to taste Broad bean paste; 1 piece Egg; 2 slice Ginger; 1/2 pot Clear water; 1 1/2 tsp Salt; 1 tsp white sugar

Hand-torn noodle sheets simmered in a light broth with shrimp and mixed vegetables, a rustic soup where chewy, irregular ribbons soak up the homey flavors.

1 hrNewMedium Snacks Boil Sour & Savory

Instructions

1
Weigh 120 grams of flour and 2 grams of salt, and mix well. (There is a little yeast in the bowl; I want to test if it has expired or lost its effectiveness. You can make dough sheets without adding yeast.)
2
Add 65 grams of warm water.
3
Knead into a dough, cover with plastic wrap, and let it rest for 40 minutes.
4
After the dough is well kneaded, roll it into thin sheets.
5
Wash the tomatoes and greens, remove the stems, and cut into small pieces.
6
Peel the ginger and slice it.
7
Marinate the shrimp with cooking wine and cornstarch, set aside.
8
Beat the eggs into a liquid.
9
Heat the pan and oil, first add the tomatoes and broad bean paste, and stir-fry.
10
After the tomatoes and fava beans soften, add slices of ginger and shrimp. Add sugar and salt to taste.
11
Pour in an appropriate amount of water while hot, and bring to a boil over high heat.
12
Tear the dough into pieces by hand.
13
After the noodle soup comes to a boil, put the noodle pieces into the pot.
14
Next, add the leafy parts of the vegetables.
15
Wait until the noodles change color and are cooked, then add the beaten eggs, season with salt, and it is ready to serve.
16
It's ready to be taken out of the pot~
17
Very delicious, I even drank all the soup 😄