Pantry noodle: Four Bean Mix Rice Sized Mustard Green Buckwheat Noodle Soup
Pantry noodle: Four Bean Mix Rice Sized Mustard Green Buckwheat Noodle Soup
1 can Four Bean Mix (Butter beans, chick peas, red kidney beans, baby lima beans)
1 -2 tsp Rice sized mustard greens (碎米芽菜）
Buckwheat noodles 200g or suit
Salt ½ tsp for soup, ½ tsp for noodles
Water 200ml for soup, 2 litres to cook noodles
Sesame oil 1-2 drips (optional)
1. Cook Buckwheat noodles for 10 minutes.
2. Use the entire can of the Four Bean Mix.
3. Beans in the can are already tender.
4. Rice sized mustard green gives a unique salty taste. Don’t put too much at the beginning. Add more as you eat.
5. Add salt to noodle pot will make the noodles tasty and blend with the beans.
6. If you prefer, sesame oil may bring up a gorgeous smell.
The following Procedure A and B can be cooked at the same time.
A: Cook noodles.
1. Add 2 litres of water into a pot. (noodle pot)
2. Heat the noodle pot and bring it to boil.
3. Add ½ tea spoon of salt into the noodle pot.
4. While waiting for the pot to boil, start to cook soup following Procedure B.
5. Once the noodle pot is boiling, add Buckwheat noodles.
6. Stir the noodles.
7. When the pot is boiling again, keep the lid open.
8. Keep it boiling for 10 minutes.
9. In 10 minutes, turn off the heat for both the noodle pot and the soup pot in procedure B.
B: Cook four bean mix soup.
1. Heat another pot with 200ml of water. Bring it to boil.
2. Add the entire can of Four Bean Mix.
3. Add ½ tea spoon of salt.
4. When the soup is boiling, reduce heat to medium.
5. Let it cook for a while.
6. Turn off the heat at the same time of the noodle pot in procedure A.
C. Serve
1. Take the noodles into a large bowl.
2. Put rice sized mustard green on top of the noodles.
3. Add four bean mix soup from procedure B.
4. All steps may be completed in 15 to 20 minutes.
5. Enjoy.
