1. Wash the cabbage and the eggs are cooked
2. Blanch the cabbage. Don’t blanch the cabbage for a long time. Add the cabbage after the water is boiled and remove it immediately after it is boiled.
3. Place the picked cabbage around the bottom of the plate
4. Cut the coriander and cucumber. Tempeh Spicy Sauce is ready
5. Boil the noodles in a wok. Cooked noodles can be too cold if you like to eat cold, and if you like hot, you can just take it out and eat it
6. Put the noodles on the plate
7. Put in the cucumber shreds and parsley, peel the egg and cut in half, put it in the plate, and mix well.
Tips:1. Do not blanch the cabbage for a long time. Put the cabbage into the boil and remove it immediately after boiling;
2. The amount of tempeh sauce can be adjusted at will according to the amount of noodles;
3. Choose the type of noodles at will;
4. There is enough oil and salt in the tempeh, and the noodles are also salty, so don't put salt in other places.
