Ingredients for Cucumber, Corn and Turmeric Noodles
- 50 g Chinese dragon beard dry noodles or angel hair pasta stick
- 100 g King oyster mushroom
- 30 g carrot
- 1 fresh corn
- 1 egg
- 1 sliced of natural cheddar cheese
- 1 fresh Japanese cucumber
- Appropriate amount of turmeric powder
- Appropriate amount of black pepper powder
- Appropriate amount of green cardamom powder
- Appropriate amount of garlic powder
- Appropriate amount of lemongrass powder
- 1 table spoon cold pressed olive oil
Cooking Instructions for making Cucumber, Corn and Turmeric Noodles
First put the king oyster mushrooms and carrots cut into small pieces on a plate, steam them with fresh corn and eggs on the induction cooker steamer for 10 minutes.
After 10 minutes, open the glass lid, take out the eggs, soak the eggs in tap water to cool down, and put a piece of cheddar cheese on a plate while it’s hot, cover with the glass lid and let it dissolve on its own, then open the glass lid and let the corn cool naturally.
Take out the stainless steel pot, add tap water, and then put it on the induction cooker to boil. Fold the washed cucumber into two sections and blanch it in boiling water for 1 minute. Then pick up the cucumber and put it in a porcelain bowl. Use scissors to cut the two sections of cucumber. Cut into small pieces.
Use the same stainless steel pot, add tap water, and then put it on the induction cooker to boil. Put 50 grams of dry dragon beard noodles into the boiling water and cook for two minutes. After two minutes, drain the noodles, add filtered tap water to cool, and then drain and make it dry. If using angel hair pasta sticks, there is no need to add filtered tap water to cool down and then drain.
Pour the (king oyster mushrooms + carrots + dissolved natural cheddar cheese) plate and (chopped cucumber) porcelain bowl into the drained stainless steel pot of cooked noodles, and then use a serrated wavy edge stainless steel knife to cut out the corn kernels, add to the stainless steel pot, beat with the cooked shelled eggs and mix evenly into the stainless steel pot.
Add a tablespoon of olive oil, sprinkle with some turmeric powder and black pepper powder and dissolve evenly. Add green cardamom powder, garlic powder and lemongrass powder into the stainless steel pot and mix evenly, then put it on a porcelain plate and it is ready to eat.
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