1. After the water is boiled, add the sliced noodles and boil on high heat.
2. Boil the water for about 2 minutes under the noodles, stir up the noodles, drain the water and pour it into a larger flat pan.
3. Add canola oil while hot.
4. Stir up the noodles repeatedly and mix well with rapeseed oil.
5. Spread the mixed cold noodles and continue to air dry and cool.
6. Blanch mung bean sprouts in boiling water, remove and drain the water, let cool for later use
7. Mung bean sprouts make the base.
8. Put the cold noodles on the mung bean sprouts.
9. Add seasonings and mix well.
1. Add more water for cooking noodles.
2. Before picking up the noodles, add a little cold water to make the noodles smoother.
3. Rapeseed oil can be replaced by other edible oils.
4. Spread out the cold noodles, which can quickly cool the noodles without stickiness after cooling. If you make a large amount at a time, you can also use a fan while picking the noodles until it is completely cooled.
5. Chengdu people like to add mung bean sprouts to cold noodles. Of course, you can also add cucumber shreds or other vegetable shreds.