The domed frying pan and the technique of fast-roasting small pieces came to China from Central Asia during the Tang Dynasty. The technology is energy-efficient as cooking is fast, which is good for communities where firewood is scarce.
4 Servings.
You need
1 package of egg noodles (or spinach noodles)
1 teaspoon sesame oil
1 package of preserved wok vegetables
1 package fresh spinach
0.5 red pepper
1 clove of garlic
1 tbsp mushroom soy
1 clove of garlic, chopped
10 cm leeks
2 tbsp of sausage sauce
salt
pepper
2 tablespoons oil, to fry
Do this
Cook the noodles according to the instructions. Rinse them in cold water and drizzle some sesame oil so they don’t stick together.
Open the jar with wok vegetables and rinse in cold water. Let drain. Rinse and shred the leeks and chop the garlic.
Heat a wok or frying pan and add some of the oil and garlic. Fry the vegetables for about 2 minutes, salt and pepper lightly. Add the mushroom soy sauce and woks sauce with stirring. Pick up and place in a bowl.
Heat the pan again and add the rest of the oil, fry the noodles and then add the vegetables. Mix well and taste. Serve the roasted noodles for grilled with sweet chili sauce and hoisin sauce, for example.