A bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.

This is rice noodles. There are similar to this kind of noodles, but they come in different kinds of brands. It is very simple to make, and It does not take long, and you can have these noodles in less than 20 minutes. You can make a chicken broth to have a better texture of the noodles. It’s very delicious, and I like it a lot. I decide to eat them just the noodles and chicken broth without putting anything else. This is one of my favourite noodles.
The noodles cook, ready fast. All you need to do is boil the water in a pot. Once the water is boiling, add 2-3 sheets of cornstarch stick noodles. Once it is boiling, immediately turn off the heat and let it cook by itself for 10 minutes. Do not overcook the noodles or else it will become too soft. Once it is done, pour it in the strainer and rinse it with cold water until it is completely cold. Now you can eat.
I used an old rice cooker with a congee function. I decided to boil some assorted Japanese fish balls, Chinese mushrooms, pork, potatoes, Swiss chard and bean curd knots. I just put everything in the rice cooker to boil. At the bottom I have the recipe on how to prepare and boil them in a rice cooker. A very simple and healthy way of making food. The water that is left in the rice cooker, you can use it as a base soup for the noodles. If you don’t like the soup, you can make a chicken broth using the chicken broth. The assorted Japanese fish balls, Chinese mushrooms and bean curd knots can be found and bought at a Chinese supermarket.
The rice noodles has to be heated the microwave, I have a 950 watt microwave and will be Heating it for 3 minutes. The heating time depends on the microwave wattage because different microwave heating time can be different.
Kids and adults would love this type of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd, and potatoes. You can have this for lunch or dinner. It is a very delicious bowl of noodles. If you can’t finish the noodles and the assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes. you can put it in the fridge and finish it the next day. For the noodles, If you know you can finish the noodles in 3-4 days then you can left it in the fridge. If you can just freeze it in the freezer. This is such a wonderful bowl of noodles that you should try and make.

Making the rice noodles:
1. In the cupboard, take out a large pan or a pot and place it on the stove.
2. Put some water into the large pan or pot.
3. Turn on the heat to high. and cover the lid.
4. Just wait until the water is boiling.
5. Once the water is boiling, sprinkle some salt and stir.
6. Put in two sheets of rice noodles and close the lid.
7. When it is still boiling, turn off the heat. Let it sit and cook for 10 minutes.
(Note: Don’t let the noodles cook too long, or else it will become too soft.)
8. When the noodles are ready, take a strainer and put it in the sink and
pour the noodles into a strainer.
9. Rinse the noodles until they are completely cold.
10. Take a strainer of noodles over a bowl to prevent the water from dripping everywhere.

Cooking Chinese mushrooms in an instant pot.

1. Take an instant pot and put it on the table.
2. Plug the plug.
3. Put some water. The amount you need to cook the Chinese mushroom.
4. In the cupboard, take the package of Chinese dry mushrooms. |
5. Take as much dry mushroom as needed to cook, put it in a strainer and rinse the mushrooms.
6. Pour it into the instant pot and close the lid.
7. Press the manual button and set the time to 12 minutes.
8. Once 15-minute finish. It will release the pressure of the value.
9. (Note: Don’t open the pressure cooker lid while it is pressuring-cooking or else it will explode.)
10. Once done and the gray thing drops to the bottom, that means it is ready. Open the lid
11. Taste a piece of Chinese mushroom to check if it is the desired texture.
12. If you prefer tender, pour out the water and Chinese mushroom into a strainer.
13. Fill the instant pot with water. Pour the Chinese mushroom back into the instant pot.
14. Press the saute button, and it will manually turn on and cook itself.
15. When the water starts boiling, press the cancel button. Place the lid back on the instant pot and leave it to soak in the water for 30 minutes.
16. When 30 minutes are up, it will be tender.
17. Now it is ready to use.

Preparing to speed up the bean curd knot:
1. Take a bowl.
2. Take the package of bean curd knot.
3. Open the package and pour as much bean cud knots needed to eat.
4. Soak the bean curd knots over water and place it in the microwave.
5. Heat it up for 8 minutes or until the water starts boiling.
(Note: Different microwave wattage heating time can be different.)
6. When ready, take it out and set it aside.

Preparing the potatoes:
1. In the bag of potatoes, take 3 potatoes out of the bag and put them in a mixing bowl.
2. Take a knife peeler and peel the potatoes skins. Each potatoes, that is peeled, put in the mixing bowl.
3. Soak it in water for a few minutes. Pour the bowl of water out of the sink.
4. Place the potatoes on a cutting board. Cut the potatoes into pieces.
5. Rinse the potatoes, place it back into the mixing bowl and set them aside.

Washing the Swiss chard:
1. In the fridge, take out a package of Swiss chard.
2. In the cupboard take out a strainer and a big container to
wash the wash Green.
3. Place the large container in the sink. Take the strainer and place it
on the other sink.
4. Take the Swiss chard out of the package and place it in the big container.
5. Wash all the soil off the Swiss chard and throw the container of water outside.
(Note: If grown in the garden can have a lot of soil. When you buy from a store it might not
have a lot.)
6. Open each Swiss chard wide wash it in the water very clean, make sure there are no dirty stuff
in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Swiss chard on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a pieces is wash, place it in the strainer.
9. Cut the Swiss chard’s in half and separate the stems and leafs in two different strainer or bowl.
10. Fill the container with water and wash the green mustard 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)
11. Wash the stems 2-3 times and put it aside.

Preparing the pork:
1. Take the pork package, use a tong take as many as you needed and put it on the cutting board.
2. The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
3. If you already have pork in the freezer, take the pork out of the freezer, put it in the microwave to defrost.
(Note: Different microwave wattage and defrosting time can be different.)
4. Put on some dishwasher gloves.
5. Take a knife and cut the pork into pieces. Put it into a bowl and set it aside.

Marinating the pork:
1. Take the bowl of pork and a tong.
2. Sprinkle some salt and mix. Put a lot of garlic powder and a bit of soya sauce together, and mix well.
3. Put some cornstarch. Mix until you do not see any more cornstarch.
(Note: Make sure all the cornstarch is coated in the pork.)
4. Put some flour. Mix until you do not see any more cornstarch.
(Note: Make sure all the flour is coated everywhere in the pork.)
5. When it is all mixed, set the bowl aside.

Preparing the assorted Japanese fish balls:
1. In the freezer, take out the assorted Japanese balls.
2. Open the package and pour as many as you need to eat in the strainer.
3. Rinse the fish balls. Place a bowl over the strainer and set it aside.

Boiling the assorted Japanese fish balls, Swiss chard, potatoes. Chinese mushrooms, bean curd knot, and pork: (Using an old rice cooker with congee function)
1. Take out an old rice cooker with a congee function or a rice cooker.
2. Plug in the plug.
3. Pour in some water.
4. Turn on to rice cook.
5. When the water starts boiling, put in the assorted Japanese balls,
6. When the rice cooker starts to boil and the Japanese balls expand big and floats on the top it means it is ready.
7. Use a skimmer scopper, and scoop up all the Japanese balls onto a bowl.
8. Put in the Chinese mushrooms, bean curd knot pork, potatoes and Swiss chard.
9. When the water starts boiling again, wait for 2 minutes to be sure it is properly cook.
10. Use a skimmer scopper, and scoop up all the Swiss chard, Chinese mushrooms, pork and bean curd onto the same bowl.
11. Use a knife and insert it into the potatoes. If it goes through it means it is ready. If not then you will need to boil it a bit longer.
12. Once ready, take a skimmer and scoop up all the potatoes onto the same bowl and place it on the table.

Making the bowl of noodles:
1. Take a bowl.
2. Put as many noodles as you will eat into a bowl.
3. Put it in the microwave and heat it up for 3 minutes.
(Note: different microwave wattage has different timing of heating.)
4. Once the bowl of noodles is heated up, take it out.
5. Put in 3-4 pieces of assorted Japanese fish balls, some Swiss chard on the side. 3-4 pieces of Chinese mushroom, bean curd knot, 2 pieces of pork and 4-5 pieces of potatoes
6. In the rice cooker, use a spoon scooper and scoop the soup into the bowl of no0dles.
7. now you have a bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.
8. Enjoy.

Cornstarch stick noodles

This bowl of cornstarch stick noodles is the second time I made this noodles. It is very simple to make and It does not take long, and you can have these noodles in less than 30 minutes. You can make a chicken broth to have a better texture of the noodles. It’s very delicious, and I like it a lot. I decide to eat them just the noodles and chicken broth without putting anything else. This is one of my favourite noodles.
The noodles cook, ready fast. All you need to do is boil the water in a pot. Once the water is boiling, add 2-3 sheets of cornstarch stick noodles. Once it is boiling, immediately turn off the heat and let it cook by itself for 10 minutes. Do not overcook the noodles or else it will become too soft. Once it is done, pour it in the strainer and rinse it with cold water until it is completely cold. Now you can eat.
If you like, you can make a chicken broth using the chicken broth can. Put it in the microwave and heat it for 3 minutes. Put the chicken broth soup into the noodles. If you like, you can add some egg or ham to go with the noodles.
Kids and adults would love this type of noodles. You can have this for lunch or dinner. To eat. When you’re in a hurry and hungry, this will be a good choice to make.to eat. If you can’t finish the noodles, you can freeze it in the freezer or put it in the fridge if you know you will finish them in 3-4 days. This is such a wonderful bowl of noodles that you should try and make.

Direction:

Making the Cornstarch stick noodles:
1. In the cupboard, take out a large pan or a pot and place it on the stove.
2. Put some water into the large pan or pot.
3. Turn on the heat to high. and cover the lid
4. Just wait until the water is boiling.
5. Once the water is boiling, sprinkle some salt and stir.
6. Put in two sheets of cornstarch stick noodles and close the lid.
7. When it is still boiling, turn off the heat. Let it sit and cook for 10 minutes.
(Note: Don’t let the noodles cook too long, or else it will become too soft.)
8. When the noodles are ready, take a strainer and put it in the sink and
pour the noodles into a strainer.
9. Rinse the noodles until they are completely cold.
10. Take a strainer of noodles over a bowl to prevent the water from dripping everywhere.

Making the chicken broth soup:
1. In the cupboard, take out a pot.
2. Take the can of chicken broth.
3. Wash the can top and wipe it clean.
4. Use an opener can and open the can.
5. Pour the chicken broth into the pot.
6. Put in 1-2 cups of water using a can and pour it into the pot.
7. Turn on the heat to high
8. Let the chicken broth cook until it is boiling.
9. Once it is boiling, lower the heat and wait 1 minutes.
10. Turn off the heat.
11. Now you can use the broth.

Making the bowl of noddles:
1. Take a bowl.
2. Put as many noodles as you will eat into a bowl.
3. Put it in the microwave and heat it up for 3 minutes.
(Note: different microwave wattage has different timing of heating.)
4. Once the bowl of noodles is heated up, take it out.
5. Put in the chicken broth.
6. Now you have a bowl of cornstarch stick noodles with chicken broth.
7. Enjoy

A bowl of dry noodles with dumplings, bacon ham, Vietnamese ham and zucchini and baby clams.

This is a bowl of dry noodles with dumplings, bacon ham, Vietnamese ham and zucchini and baby clams. I decided to make 4 different plates of food to put into the bowl of dry noodles. It seems easy when you think of it, but when you do it, it can be a lot of work. You can choose an easy dish to make, and it does not take long.
At the bottom I have the recipe of the dishes on how to make them. The dumplings and Vietnamese come in different kinds of flavours. Choose the one you like as your desire. Some might like it spicy, others might not. The dry noodles can be bought at a Chinese supermarket.
This bowl of dry noodles with dumplings, bacon ham, Vietnamese ham and zucchini and baby clams is very delicious and tasty. I ready like it a lot. If you do not like what I have in the bowl of noodles, you can make eggs, ham, vegetables and add some seaweeds. It can be very simple and still taste very good.
Kids and adults would love this bowl of noodles a lot. You can have this for lunch or dinner. When you make a lot, you can have them throughout the day without thinking about what to eat on that day. Once you make the bowl of noodles. You can create your own bowl of noodles the way you like it. Try the recipe and enjoy.

Dry noddles cooking:
1. In a cupboard, take out a large pan or pot. Fill up with cold water the quantity
dry noodles that you would need.
2. Turn on the stove to high heat.
3. Put a bit of salt in the water and stir to mix in the water.
4. Put the lid on the pan or pot and wait until the water is boil,
5. Once the water is boil, pour in the noddles in the pan or pot and stir.
6. Close the lid and wait until the noddles boil at medium heat for about
7-10 min.
7. Once it is boil stir it a few times, so that it will not stick
8. Close the lid and cook it for another 5 min or until it boil with bubble.
9. When it boil with bubble. Open the lid and take a piece of dry noddles out and taste to
see if it is tender.
10. If the dry noodles is not tender, let it cook for a bit more longer until you taste the pasta is tender.
11. When the dry noodles is cook to the tender texture. Take a strainer and put it in the sink and
pour the pasta in the strainer.
12. Rinse the pasta for 2-3 min with cold water.
14. Take come cold water in a pan and put the noodles back in the pan or pot and then
put it in a strainer to losing the noodles. Easier to take it out.

Preparation of the zucchini:
1. In the fridge, take 3 pieces of zucchini. If you feel that the zucchini is slippy, rinse with water and rub the zucchini with a cloth.
2. Place the zucchini on the cutting board and cut off 2 end parts.
3. Take zucchini. Cut the zucchini into 3 equal parts
4. Cut it into pieces into the bowl.
(Note: Do not cut the zucchini too small or big. Just the right size. )
5. Repeat the same step for the rest of the zucchini.
6. When all done. Set the bowl of zucchini aside.

Preparing the onion and ginger:
1. In the bag, take an onion. Use a knife and peel the skins.
2. Place it on the cutting board.
3. Cut it in half. Place it on the side and cut it into slices and cut some
onions into dice pieces.
4. Put the onions in a bowl and set them aside.
5. Take a ginger. Use a spoon and peel the skin.
6. Place the ginger on a cutting board.
7. Cut the ginger into pieces and place it in a bowl and set it aside.

Preparing frozen baby clams:
1. Take a package of frozen baby clams out of the freezer.
2. Open package.
3. Put some into a bowl.
4. Wash the baby clams 2-3 times. Ensure they are properly clean.
5. Put it into a bowl and set it aside.

Cooking the zucchini:
1. In the cupboard, take a large pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put the onions and stir until done.
5. Take the bowl of zucchini, and pour it into the large pan.
6. Stir the zucchini a bit.
7. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
8. Stir the zucchini a few times.
9. Pour in a bit of water and close the lid.
(Note: Keep an eye on the zucchini because they can cook fast.)
10. Turn the heat to medium-low
10. When the water starts boiling, let it cook by itself for 1 minute.
11. Open the lid and stir a bit.
12. Take a piece of zucchini and taste if it’s a bit crunchy and tender.
13. When it is a bit crunchy and tender, that means it is ready. If not, you need to cook it a bit longer.
14. When the zucchini is tender, turn off the heat. Pour the zucchini on to a plate and place it on the table.

Cooking baby clams:
1. In the cupboard, take a non-stick pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put the dice of onions into the frying pan and stir until done.
5. Pour in the baby clam.
6. Turn the heat to medium-low.
7. Stir the baby clam.
8. Pour in some soya sauce
9. Stir to mix.
10. Turn the heat to high,
11. When the water starts boiling, put in some flour.
12. Stir until there are no more flour showing.
13. Continue adding some flour until everywhere is coated.
14. Stir until there are no more flour showing.
15. Once done. Turn off the heat. Pour the baby clams into the
plate of zucchini.
16. Use a spoon and mix the plate of zucchini with baby clams, ginger and onions.
17. Enjoy.

Boiling dumplings (using an old rice cooker with congee function):

1. Take the package of dumplings in the freezer
2. Open the package. Take as many dumplings that you will eat and put it in the strainer.
3. Take out a rice cooker that has a congee function. Plug in the plug
4. Fill the rice cooker with water. The amount you need to boil.
5. Turn the rice cooker to rice cook. Wait for the water to start boiling.
6. When the water starts boiling add in the dumplings into the rice cooker.
7. Wait for the water to boil again. Open the lid. You will see the dumpling flowing on the top.
8. Let it boil1-2 minutes ensure it is properly cooked.
9. When it is ready, take a skimmer spoon and scoop it up onto a plate and place it on the table.

Pan frying the bacon ham:
1. Take bacon ham out of the freezer.
2. Open package. Use a knife and break the bacon ham into pieces
3. Take as many as you need to eat and place it onto a plate.
4. Take out a non-stick pan
5. Turn the heat to high. Put in some oil.
6. Put the bacon ham in to the frying pan.
(Keep an eye on the bacon ham because they cook fast.)
7. Pan fry the bacon ham on one side until golden brown.
8. Turn the bacon ham on the other side and repeat the same step.
9. When all done. Turn off the heat and Put it all onto a plate and place it on the table.

Pan frying the Vietnamese ham:
1. Re-use the same frying pan onto a stove.
2. Turn the heat to high
3. When the pan is hot, put in some oil.
4. In the pan, put in some onions. Stir until it is almost ready.
5. Put the Vietnamese pork ham pieces into the frying pan.
6. Pan-fried the Vietnamese pork ham on both sides until golden brown.
(Note: keep an eye on the Vietnamese pork ham pieces because they cook fast.)
7. Once both side are golden brown, turn off the heat
8. Place all the Vietnamese ham onto a plate and set it on the table.

Making the bowl of noodles:
1. In the cupboard, take out a bowl.
2. Use a tong and put as many dry noodles you will eat into a bowl.
3. Heat up the dry noodles in the microwave for 3-4 minutes
(Note: Different microwave wattage heating time can be different.)
4. Put some dumplings, bacon ham, Vietnamese ham and zucchini and baby clams
into the bowl of noodles.
5. If you like, you can put a soup base into the bowl of dry noodles or
with soya sauce. Which ever you prefer.
6. Now you have a bowl of dry noodles with dumplings, bacon ham, Vietnamese ham
and zucchini and baby clams.
7. Enjoy.

Cornstarch stick noodles

This bowl of cornstarch stick noodles is very simple to make. It does not take long, and you can have these noodles in less than 30 minutes. You can make a chicken broth to have a better texture of the noodles. It’s very delicious, and I like it a lot. I decide to eat them just the noodles and chicken broth without putting anything else.
The noodles cook, ready fast. All you need to do is boil the water in a pot. Once the water is boiling, add 2-3 sheets of cornstarch stick noodles. Once it is boiling, immediately turn off the heat and let it cook by itself for 10 minutes. Do not overcook the noodles or else it will become too soft. Once it is done, pour it in the strainer and rinse it with cold water until it is completely cold. Now you can eat.
If you like, you can make a chicken broth using the chicken broth can. Put it in the microwave and heat it for 3 minutes. Put the chicken broth soup into the noodles. If you like, you can add some egg or ham to go with the noodles.
Kids and adults would love this type of noodles. You can have this for lunch or dinner. To eat. When you’re in a hurry and hungry, this will be a good choice to make.to eat. If you can’t finish the noodles, you can freeze it in the freezer or put it in the fridge if you know you will finish them in 3-4 days. This is such a wonderful bowl of noodles that you should try and make.

Direction:

Making the Cornstarch stick noodles:
1. In the cupboard, take out a large pan or a pot and place it on the stove.
2. Put some water into the large pan or pot.
3. Turn on the heat to high. and cover the lid
4. Just wait until the water is boiling.
5. Once the water is boiling, sprinkle some salt and stir.
6. Put in two sheets of cornstarch stick noodles and close the lid.
7. When it is still boiling, turn off the heat. Let it sit and cook for 10 minutes.
(Note: Don’t let the noodles cook too long, or else it will become too soft.)
8. When the noodles are ready, take a strainer and put it in the sink and
pour the noodles into a strainer.
9. Rinse the noodles until they are completely cold.
10. Take a strainer of noodles over a bowl to prevent the water from dripping everywhere.

Making the chicken broth soup:
1. In the cupboard, take out a pot.
2. Take the can of chicken broth.
3. Wash the can top and wipe it clean.
4. Use an opener can and open the can.
5. Pour the chicken broth into the pot.
6. Put in 1-2 cups of water using a can and pour it into the pot.
7. Turn on the heat to high
8. Let the chicken broth cook until it is boiling.
9. Once it is boiling, lower the heat and wait 1 minutes.
10. Turn off the heat.
11. Now you can use the broth.

Making the bowl of noddles:
1. Take a bowl.
2. Put as many noodles as you will eat into a bowl.
3. Put it in the microwave and heat it up for 3 minutes.
(Note: different microwave wattage has different timing of heating.)
4. Once the bowl of noodles is heated up, take it out.
5. Put in the chicken broth.
6. Now you have a bowl of cornstarch stick noodles with chicken broth.
7. Enjoy




A bowl of Chinese style noodles (Yet Ca Mein) with Chinese broccoli and seaweed

This bowl of noodles is so simple to make. The only thing that takes long is cooking the noodles. You prepare the noodles the night before and put it in the fridge to eat the next day, I decided to make a vegetarian bowl, to eat healthy. The bowl of noodles is very colourful. You can find the Chinese broccoli and Chinese style noodles (yet ca mein) at a Chinese supermarket. This bowl is very delicious. I like it a lot. You can put some boiling water or a soup base to have a nice taste texture.
You can have this for lunch or dinner. Kids and adults would love this bowl of noodles. If you are a vegetarian person, this bowl of noodles will be the right choice for you. If you can’t finish the noodles, you can freeze it in the freezer or put it in the fridge if you know you will finish them in 3-4 days. This is such a wonderful bowl of noodles that you should try and make.

Direction:

Chinese style noodles (Yet Ca Mein) cooking:
1. In a cupboard, take out a large pan or pot. Fill up with cold water, the quantity
Chinese style noodles that you would need.
2. Turn on the stove to high heat.
3. Put a bit of salt in the water and stir to mix in the water.
4. Put the lid on the pan or pot and wait until the water is boil,
5. Once the water is boil, pour in the noddles in the pan or pot and stir.
6. Close the lid and wait until the noddles boil at medium heat for about
7-10 min.
7. Once it is boil stir it a few times, so that it will not stick
8. Close the lid and cook it for another 5 min or until it boil with bubble.
9. When it boil with bubble. Open the lid and take a piece of pasta out and taste to
see if it is tender.
10. If the Pasta is not tender, let it cook for a bit more longer until you taste the pasta is tender.
11. When the pasta is cook to the tender texture. Take a strainer and put it in the sink and
pour the pasta in the strainer.
12. Rinse the pasta for 2-3 min with cold water.
14. Take come cold water in a pan and put the noodles back in the pan or pot and then
put it in a strainer to losing the noodles. Easier to take it out.

Washing Chinese broccoli:
1. Take the package of Chinese broccoli out of the fridge.
2. In the cupboard take out a strainer and a big container to
wash the Chinese broccoli.
3. Place the large container in the sink. Take the strainer and place it
on the other sink next to it.
4. Take the Chinese broccoli out of the package and place it in the big container.
5. Separate each Chinese broccoli pieces apart. Use a knife and cut off the end hard part.
7. Open each Chinese broccoli wide wash it in the water very clean, make sure there are no dirty stuff
in the vegetable.
6. Open the cold water and fill it up. Take the end part of the mustard green on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
7. Each time a pieces is wash, place it in the strainer.
8. Fill the container with water and wash the Chinese broccoli 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)

Cooking Direction:
1. In the cupboard take out a pot or a large pan.
2. Place on the stove.
3. Pour 5-6 cups of cold water into the pot or a large pan. If there is not enough water then you can add more.
(note: Add just the right amount of water that you need to boil the Chinese broccoli.)
6. Turn on the heat to high and cover the lid.
7. Wait for about 10-15 minutes or until the water is boiling
8. When the water is boiling ready, add the Chinese broccoli into the pot or a large pan and cover the lid.
(Note: Make sure all the Chinese broccoli pieces are in the water and nothing is sticking out.)
9. When the water is boiling ready, add the Chinese broccoli into the pot or a large pan and cover the lid for a little a bit.
(Note: Make sure all the Chinese broccoli pieces are in the water and nothing is sticking out.)
10. Wait for it boil up. Once the water is boiling up, leave the lid open.
(Note: Keeping the lid open will prevent the vegetable from being not so greenly.)
11. When the Chinese broccoli is boiling again. Let it sit and cook in the boiling water for little bit.
(note: if you like the broccoli to be hard then do not need to cook longer. If you want it to be tender then let it cook a bit longer.
12. Once they are ready. Turn off the heat and place all the Chinese broccoli on a plate and place it on the table.

Making the bowl of Chinese style noodles (Yet-Ca-Mein):
1. Take a clean bowl
2. Put as much noodles that you will eat into the bowl.
3. Put it in the microwave and heat it up for 3 minutes
(Note: Different microwave wattage heating time is different.)
4. When it is readym take it out of the microwave.
5. Put in 2-3 pieces of chinese broccoli. If the Chinese broccoli’s are to long to eat, you can use a pair of sisscors and cut into pieces.
6. Take a package of seaweed and break into 2-3 square shape or into pieces which ever you like and place it into the bowl.
7. If you like you can add some boiling water or just eat it like that with some soya sauce , so it will not taste so dry when you eat.
8. Enjoy.

Spaghetti noodles with seaweed and an egg with top green onions

This is an easiest recipe to make and not to hard. It does not contain a lot of work. All you need to do is boil the spaghetti noodles. cook it and stir until the noodles are tender. Rinse it in the strainer for 2-3 min with cold water. Put some cold water in a pan and put the noodles back in the pan or pot and then
put it in a strainer to losing the noodles. Easier to take it out.
Spaghetti noodles is a food that everyone loves to eat. I decided to make a bowl of noodles and put different varieties of my choice on the noodles.When I crack the egg, it did not come out perfectly. It came out half white and yellow after cooking in the microwave. Making an egg in the depend on the microwave of your wattage and the timing can be different.I also put some seaweeds and top some green onions. If you like you can add some boiling water in the noddles or just eat it like that with some soya sauce for the taste. What ever of your choice.
Kids and adult would love this bowl of noodles. You can have this for lunch and dinner. If you do not finish the spaghetti noodles that you have made on that day, you can leave it in the fridge for 2-3 days or freeze it. Once you want to eat it, just take it out of the freeze and defrost it. This is a bowl of Spaghetti noodles with seaweed and an egg with top green onions is very delicious. Try the recipe and enjoy.

Noodles
Direction:

  1. In a cupboard, take out a large pan or pot. Fill up with cold water the quantity
    spaghetti noodles that you would need.
  2. Turn on the stove to high heat.
  3. Put a bit of salt in the water and stir to mix in the water.
  4. Put the lid on the pan or pot and wait until the water is boil,
  5. Once the water is boil, pour in the noddles in the pan or pot and stir.
  6. Close the lid and wait until the noddles boil at medium heat for about
    7-10 min.
  7. once it is boil stir it a few times, so that it will not stick
  8. Close the lid and cook it for another 5 min or until it boil with bubble.
  9. When it boil with bubble. Open the lid and take a piece of pasta out and taste to
    see if it is tender.
  10. If the Pasta is not tender, let it cook for a bit more longer until you taste the pasta is tender.
  11. When the pasta is cook to the tender texture. Take a strainer and put it in the sink and
    pour the pasta in the strainer.
  12. Rinse the pasta for 2-3 min with cold water.
  13. take come cold water in a pan and put the noodles back in the pan or pot and then
    put it in a strainer to losing the noodles. Easier to take it out.


    Making the bowl of Spaghetti noddles

    1. Boil the water in a kettle.
    2. In the a cupboard take out a bowl.
    3. Put as much spaghetti noddles you will eat in the bowl and set it aside.
    4. Take an egg out of the fridge. Crack the egg in the bowl.
    5. Put it in the microwave and cover with a lid. Press power then the time
    it takes to heat up the egg. When the time is done and you feel the egg is not ready
    heat it up a little bit more to be well done.
    (Note: when heating up egg, keep an eye on the microwave because egg will burst and
    goes every where.) All microwave cooking time for an egg can be different depending on the
    wattage.
    6. When the egg is done. Take it out of the microwave and place it on the table.
    6. Heat up the bowl of noodles in the microwave for 3-4 minutes.
    7. When the noddles are ready. Use a kitchen glove and take it out of the microwave.
    8. Pour some boiling water in the bowl of noodles. (optional)
    9. Place it on the table.
    10. Put the microwave egg in the noodles. Add in 2-3 pieces of seaweeds. Wash a strip of green onion.
    Use a scissors and cut the green onions into pieces into the noddles on the top.
    12. Put some soya sauce for the taste.
    13. Enjoy!!!