1. Add a little salt to the warm water and mix the noodles with this water. Knead the dough into a smooth dough, cover it with plastic wrap and leave it for 20 minutes.
2. Roll the awake noodles into 5 mm thick noodles, and then cut into small pieces of the same width as shown in the figure.
3. Spread every piece of dough evenly with utility oil and just apply a little.
4. Cover the dough with plastic wrap and let it sit for an hour.
5. The noodles that wake up are gently pulled into lasagna with your hands, slowly pulling piece by piece.
6. Tear all the noodles into this kind of evenly thick noodles, boil water in a pot for later use.
7. After the water in the pot is boiled, cook the noodles, and two boiling pots are enough.
8. Cook the bean sprouts and rapeseed in water and set aside.
9. Cut the bean curd into small strips, chop the green onion, garlic, and parsley.
10. Put the noodles on the bottom of the bowl, spread the vegetables, mustard, chopped shallots, chili powder, allspice, MSG, vinegar, salt, soy sauce, and oyster sauce on the top.
11. Heat oil in a pot, pour the oil in a bowl, mix well and serve.
Tips:During the production process, the dough is coated with oil, covered with plastic wrap and left for one hour to make the dough more elastic. The noodles can be pulled thinner and longer in the later stage.
