1. Make fresh noodles.
2. Put oil in the pot and heat to 50% heat, add the ginger shreds, fry until browned, and remove the ginger shreds.
3. Pour the hot oil on the chili noodles, white sesame seeds, star anise, and bay leaves while it is hot, and stir well to make the chili seeds, and cool for later use.
4. Cook the chicken breast and tear it into shreds; blanch the mung bean sprouts for later use; wash and shred the cucumber.
5. Boil the noodles on a high fire, cook until the noodles are broken, remove them and put them in a basin filled with ice water, and quickly cool the noodles.
6. Transfer the noodles into a bowl, add the side dishes, and drizzle with spicy oil.
7. Sprinkle with crispy soybeans and chopped green onion, mix well and serve.
