Pickled Vegetable and Chewy Sausage Egg Noodles
A nutritious noodle dish highlighting the blood-nourishing properties of eggs.
Story
This satisfying bowl of noodles brings together the savory crunch of pickled vegetables and the unique texture of chewy sausage, topped with a nourishing egg for a simple yet flavorful meal.
Ingredients
Sliced Fuling Pickled Mustard Stem
Dragon Whisker Noodles
Egg
Leafy Greens
Taiwanese Mini Sausages
Instructions
1
Step 1
Here are the ingredients that will be used later.
2
Step 2
Cut the Q sausages in half, then stand them up and cut a cross shape on the top. Be careful!!! Do not cut all the way to the bottom!!! This way, the soup can absorb the flavor, and after cooking, the little sausages will turn into cute little flowers~
3
Step 3
Pour oil into the pot. Once the oil is hot, add the prepared Q sausages and half a pack of pickled mustard tuber. Stir-fry!
4
Step 4
Add the green vegetables and stir-fry a few times!
5
Step 5
Add some water! Bring to a boil over high heat!
6
Step 6
Once boiling, add the dragon whisker noodles and crack an egg into the pot. Then turn off the heat, cover the pot, and let it steep for 2-3 minutes. Turn the heat back on to let the soup boil briefly, and it's ready to serve! This saves gas on one hand, and on the other hand, the cooked egg will be runny, which is very delicious!
7
Step 7
This dish does not require extra seasonings; just one pack of Fuling pickled mustard tuber is enough for a rich flavor. The pickled mustard is crisp and sweet, and the noodle soup is delicious!!! If you prefer a heavier taste, you can add seasonings according to your preference! This bowl of noodles takes only 10 minutes from preparation to finish and is nutritious! It is the best choice for an office worker's breakfast!
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
