1. First prepare the materials and cut them. What I prepared is for two people, 100g noodles for my husband, 60g noodles for mine, and spaghetti. Don't look down on it. It's very supportive. The sesame sauce, dried radish, and capers are all from Lao Cai's family. I cut the dried radish finely and the taste will be better. With this ratio of materials, there is no need to add additional salt.
2. Boil the noodles in water, add a small amount of salt to the water, bring to a boil, reduce the heat to a low heat, and cook the noodles without covering the pot for 12 minutes. I tried it several times at this time, and the noodles are not hard. Husband said it tastes better than hot dried noodles.
3. Between cooking noodles, you can prepare some shredded cucumber. If beef and cucumber shreds are not available, it is okay.
4. A large bowl of noodles (a large bowl of instant noodles), put all the ingredients. Then toss the noodles.
5. After eating a few bites, I remember to take pictures of the finished product, ha ha ha, delicious. Very authentic.
Tips:In my hometown, I went to eat hot dry noodles in the morning. The varieties are very rich. You can try to put the braised tripe, fatty intestine rings, and diced sausage on your own. They are all delicious.
