1. Pour the noodles on a plate, add sesame oil, and mix carefully.
2. Steam the noodles in a steamer on high heat for 10 minutes.
3. Shake the steamed noodles with chopsticks to cool.
4. Wash the capers with water and cut them into pieces; cut the mustard greens into pieces and put them in a bowl for later use. Flatten the garlic and chop into garlic cloves. Wash the green onions and chop them. Put them on a plate and set aside.
5. Heat the oil pan, pour the garlic, and fry the aroma.
6. Pour the capers and mustard greens into the pot, stir fry a few times, and fry the aroma.
7. Sprinkle a little chopped green onion, stir-fry evenly, and serve the ingredients together. Sheng out.
8. Add water to the pot, pour the cold noodles into the pot and cook for 1 minute. Don't cook it for too long, otherwise it won't taste good if it is too soft.
9. After 1 minute, remove the noodles and put them in a bowl.
10. Add cooking oil to the wok, add sesame oil, chili oil, light soy sauce and dark soy sauce, and bring to a boil. In the bowl.
11. Spoon an appropriate amount of sauce on the noodles and mix well.
12. Add the fried capers and chopped mustard. Mix well.
13. Finally, sprinkle with chopped green onion and eat.
Tips:1. The step of steaming the noodles can also be replaced by boiling the noodles for 7 or 8 minutes before taking them out to dry. But I think the steamed noodles are stronger, and the noodles are more delicious. You can choose to steam or boil according to your preference.
