Colorful Cold Noodles
1.
Shred carrots, cucumbers, and red cabbage. Boil the carrots in hot water and set aside. Beat the eggs and add salt and chicken powder. Stir evenly. Spread the omelette in a pan, shred and set aside.
2.
Mash the garlic, stir in the light soy sauce, balsamic vinegar, sugar, and sesame oil, and pour it into a container for later use.
3.
Boil water on the fire, add the round noodles and cook them out. Over cool water, add some sesame oil and stir to prevent sticking. Set a plate and sprinkle pecans on the noodles. Serve. When eating, pour the garlic juice on top, mix well, and eat
