1. Simmer the fine leek leaf noodles in a pot of boiling water for about 3 minutes.
2. After the noodles become soft and cooked, throw in the rapeseed and boil it, then turn off the heat.
3. Take a large bowl and add chopped green onion.
4. Add salt, monosodium glutamate, pepper, chili oil, light soy sauce, vinegar, sesame oil.
5. Pour in an appropriate amount of clear broth for cooking noodles and stir well.
6. Pick up the cooked noodles, lie in a bowl, and put the rapeseed on top.
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