1. Mix two tablespoons each of green onion mate bean paste and sweet noodle sauce with one tablespoon of water, and stir well.
2. Cut cucumbers and carrots into shreds, and blanch them separately from mung bean sprouts. The cucumbers can be blanched in boiling water, not long.
3. Sauté the minced meat and half of the minced ginger and garlic first, and serve until it becomes white.
4. Clean the pot, put the cooking oil, the amount is about the same as the sauce, and put the sauce in the oil. Rinse the sauce bowl with water, stir with a spatula, and mix the oil and sauce evenly. Bring to low heat and stir until small bubbles are formed.
5. Continue to stir until the sauce and oil are melted together, pour in the minced meat and stir evenly.
6. Rinse the sauce in the sauce bowl with half a bowl of water into the pot, mix with the remaining minced garlic and ginger, and bring to a boil.
7. Simmer on low heat for ten minutes. Re-heat the sauce again. When collecting the sauce, keep stirring. Don't paste the pot. There is no water in the pot, only sauce and oil. Just put some chicken essence and sesame oil out of the pot.
8. The noodles are cooked and vegetables are placed on top.
9. Pour the meat sauce and stir evenly before serving.
Tips:1. The most important thing about fried noodles is the sauce. When frying, use a low heat and don't paste the bottom of the pot. It will be fragrant if fried for a long time, but remember to keep the fire to a minimum
2. After adding the minced meat, it will taste better if it is boiled for a long time, but be careful not to paste it.
