03/07/2018: Noodles and rice are equally loved by my family members. In old days of Chinese, people in north prefer noodle and people in south prefer rice. But back in Taiwan where I was grown up with both as our main food and love them both. If you know how to cook noodle, then you have endless choices to eat it as this one.

Ingredients:

Dry noodles has different thick or thin size. We prefer thin one because they are cooked fast. Five to  seven minutes in boiling water.

The meat and vegetable go with noodles could be any choice you want. Even the leftover is good choice. I used leftover ribs meat we had the day before and lettuce for this one. Topped with fresh cooked bacon and scallions.

Instruction:

1. Put the desired quantity noodles into boiling water and cooked them till done per instruction on box (time is very for thick of thin noodles).
2. Chopped the lettuces and scallions.
3. Cooked three of four bacons and drain them on the paper towel. diced them about 1/2 inch each.
4. Drain the noodles well, then mixed them with soy sauce for taste and sesame oil for not sticky together. (Or you could use olive oil if you don’t like sesame oil).
5. Cut all the meat from the ribs and put it and lettuce into the pot with noodles.
6. Mixed them will. Garnished with bacons and scallions before serving.

Below are some more pictures of different way to serving noodles:

The noodles in the pot below with stir-fried chicken and carrots, cucumbers and sliced egg sheet. The one on up-right corner was served with the leftover beef, egg and zucchini.