Pumpkin Almond Noodles-You Are Foodie

By Elsa
37

Pumpkin Almond Noodles

Every year at this season, I want to eat a bowl of fragrant and glutinous pumpkin noodles. Making pumpkin noodles with fresh peppercorns is the soul. I happened to pick some fresh peppercorns when I came home, and there are also apricot kernels that I ate a while ago at home. Besides, my saliva is running down and waiting to eat.

Main Ingredients

Almond A moderate amount
Pumpkin 1/2
flour 300g

Auxiliary Ingredients

Shallot 2
Fresh Chinese prickly ash appropriate amount

Seasonings

Raw smoking 1 spoonful
Sesame oil 1 spoonful
Pepper powder 1 spoonful
Chicken essence 1 spoonful
salt 1.5 spoons

The soul of pumpkin noodles is fresh Chinese prickly ash. It's best to use fresh Chinese prickly ash.

Step 1 . And a ball of dough, the dough should be slightly harder and wake up for 15 minutes.

Step 2 . Prepare ingredients.

Step 3 . Roll the awakened dough into thin slices and cut into diamond shaped blocks.

Step 4 . Soak the almonds in boiling water to remove their skin, cut the pumpkin into small pieces, and cut the scallions into scallions.

Step 5 . Heat the oil in a wok and stir fry the pumpkin and scallions evenly.

Step 6 . Pour in the almonds and stir fry until they turn color.

Step 7 . Add 2 spoons of soy sauce and water to boil inside.

Step 8 . Bring the water to a boil in a separate pot. Bring the water to a boil and add water once.

Step 9 . Pour in the noodles and cook for two minutes. Add salt, chicken essence, and pepper to mix well and turn off the heat.

Step 10 . Is it very appetizing.

Step 11 . Let's eat now.

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