1. Ingredients: a packet of instant noodles, appropriate amount of mushroom sauce, 1 scallion, of which mushroom sauce is spicy, and the seasoning of instant noodles also contains chili.
2. Boil 500ml of water, add the instant noodles and vegetable packets of instant noodles, cook for 2 minutes, turn off the heat
3. Pour the sauce bag of the instant noodles into the pot with a frying pan, add a little instant noodles water to boil.
4. Remove the instant noodles and add them to the pan, put the mushroom sauce and chives on the noodles, stir evenly with chopsticks, let the noodles fully absorb the sauce, turn off the heat, and put them in a bowl.
5. Remove the instant noodles and add them to the pan, put the mushroom sauce and chives on the noodles, stir evenly with chopsticks, let the noodles fully absorb the sauce, turn off the heat, and put them in a bowl.
Tips:1. When cooking the instant noodles, cook them out and put them in the soup;
2. The instant noodles in Kaifeng are eaten as soon as possible, which is easy to get damp.
3. Keep instant noodles in a cool place
