1. First prepare the pasta
2. Cut chayote and carrot into thin strips
3. Fry the shredded vegetables in a boiling pot, about two to three minutes
4. Take a bowl, a spoonful of bean paste, a spoonful of chili powder, and a small spoonful of pepper powder and mix well
5. Use hot rapeseed oil to pour on it to make chili sauce
6. Boil the right amount of pasta underwater and cook for about 8-10 minutes
7. Drain the pasta, add a spoonful of homemade chili oil, a spoonful of soy sauce, a spoonful of vinegar, a little sugar and mix well. (I also added homemade garlic oil, some in the recipe, add salt as appropriate) Sprinkle in the hot vegetable shreds, mix well and you can use it
Tips:1. The cooking time of pasta can be adjusted according to your own needs for its softness and hardness.
2. Add salt as appropriate when mixing noodles, and add soy sauce if you eat lightly.
3. Vegetables can be matched according to your own preferences.
