1. Wash the rapeseed and bean sprouts and blanch until they are broken
2. Finely chop green onion, garlic, and ginger for later use
3. Pour light soy sauce and vinegar into a bowl at a ratio of 1:2, add a little salt and chicken essence to adjust the juice
4. After the lasagna is cooked, remove it in cold water
5. Pour the noodles into a bowl, add blanched rapeseed, bean sprouts, then add green onion, garlic, ginger and chili noodles
6. Pour in the prepared sauce, pour vegetable oil into the pot, heat and pour evenly into the bowl
7. Stir well and eat
Tips:1. Add the seasoning according to your own taste, but not the powdered ginger.
2. The oil must be hot enough, and quickly pour it onto the noodles with the seasoning.
