Glass Noodles with Beetroot

Main Dishes | Chinese cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Glass Noodles with Beetroot

Ingredients

Rice Noodles - 17.6 oz
Radish - 1 piece
Pork Blood - 10.6 oz
Onion - 1 head
Carrot - 2 pieces
Beetroot - 1 piece
Garlic - 3 cloves
Soy Sauce - 1 tablespoon
Salt - to taste
Vegetable Oil - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place a pot of water on the stove. Finely chop the meat (beef can also be used), and slice the onion into thin rings. Shred the radish, carrot, and beetroot into long strips.

Step 2

Put the meat in a hot pan with oil and fry well. At the end, add the onion, carrot, salt, and black pepper to taste, and stir. After 2–3 minutes, crush the garlic and pour in 2 tablespoons of soy sauce. Stir again and cook for another 2 minutes.

Step 3

Add the starch noodles to the pot, cooking while stirring for about 4–5 minutes to avoid overcooking. The cooked starch noodles should be characteristically gray and transparent.

Step 4

On a large plate, arrange the shredded radish and beetroot around the edges, and place the noodles in the center. Do not cut the noodles! Drizzle sauce over the noodles. After that, mix all the contents of the dish, portion it out, and serve immediately.