Today I'm going to share with you six super delicious ways to make pasta that can be made in just 10 minutes. Even kitchen novices can easily get started, and after learning these preparation skills, it is definitely more delicious than takeout. Come with me and take a look!
Spicy and sour noodle soup.
Method: First of all, wash and cut the millet spicy into small pieces, mince the garlic, cut the green onion into chopped green onions, and wash the coriander for later use. Next, take a bowl and add an appropriate amount of spicy millet, minced garlic, chopped green onion, chili flakes, and sautéed white sesame seeds. Pour hot oil to stimulate the aroma, then add two spoons of light soy sauce, a spoonful of aged vinegar, an appropriate amount of salt, chicken essence and sesame oil, and finally add an appropriate amount of boiling water, stir well and set aside.
Next, bring a pot of water to a boil, and when the water boils, add the instant noodles and cook. Scoop the cooked instant noodles into a seasoning bowl, add peanuts and coriander, stir well and enjoy.
Spicy knife-shaved noodles.
Method: Wash and cut the green onion into chopped green onions, wash and cut the garlic into minced garlic, wash the green vegetables and set aside. Put an appropriate amount of minced garlic, chopped green onion, chili flakes and fried white sesame seeds in a bowl, drizzle with hot oil to stimulate the fragrance, then add two spoons of light soy sauce, a spoonful of aged vinegar, an appropriate amount of salt, chicken essence, sesame oil and sugar, stir well and set aside. Then, put the knife-cut noodles and greens in a pot of boiling water and cook.
Put the cooked knife-cut noodles and greens into a seasoning bowl, add an appropriate amount of noodle broth, stir well and serve.
Shredded pork noodle soup. 
Method: Wash the pork and cut it into shreds, wash the celery, wash the green onion and cut it into small pieces, wash and cut the millet spicy into small pieces for later use. Put the shredded meat into a bowl, add half a spoon of cooking wine, half a spoon of light soy sauce, half a spoon of starch, and marinate evenly for about 10 minutes. Then, boil a pot of water, put in the bamboo liter wide noodles to cook after the water boils, and remove it for later use. Reheat the oil, fry the shredded meat until it changes color, add green onions, millet spicy, a spoonful of light soy sauce, half a spoon of oyster sauce, and a spoonful of pepper and stir-fry until fragrant, then add an appropriate amount of boiling water to boil, add celery to cook, add an appropriate amount of balsamic vinegar and a little chicken essence and stir well.
Finally, pour the boiled soup into a noodle bowl, stir well and serve.
Egg noodles with spinach.
Method: Wash the spinach and cut the green onion into small pieces for later use. Heat the oil, stir-fry two eggs, add a little green onion and stir-fry until fragrant. Then, pour in an appropriate amount of boiling water and bring to a boil, add the noodles and cook.
Finally, add a drop or two of sesame oil, a spoonful of light soy sauce, a pinch of salt and chicken essence to taste, then add the spinach and cook for about 1 minute.
Hot and sour noodles. 
Method: Wash and cut the green onion into chopped green onions, wash and cut the garlic into minced garlic, wash the green vegetables and set aside. In a bowl, add an appropriate amount of chopped green onion, minced garlic, chili powder and fried white sesame seeds, drizzle with hot oil to stimulate the fragrance, then add a spoonful of light soy sauce, a spoonful of vinegar, a spoonful of sesame oil, a pinch of salt and chicken essence (if you like spicy food, you can also add another spoonful of chili oil), stir well and set aside.
Then, cook the noodles and favorite greens in a pot of boiling water. Remove the cooked noodles and vegetables into a seasoning bowl, then pour in an appropriate amount of noodle broth, stir well and serve.
Noodles with scallion oil. Method: Wash and cut the shallots into sections for later use. In a bowl, add three tablespoons of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of sugar, and a pinch of salt, stir well and set aside. Then, bring a pot of water to a boil, put in the noodles and cook them when the water boils, remove them and put them in a bowl for later use. Reheat the oil (add more oil), fry the shallots until fragrant, then pour in the sauce and bring to a boil.
Finally, pour the boiled green onion sauce over the noodles, sprinkle with chopped green onions and white sesame seeds, stir well and serve.