1. Preparation materials: 250g tomatoes are peeled and mashed with a food processor, two mushrooms are sliced, and one milk cabbage is shredded. A handful of cooked five-spice soybeans or green beans, soaked cowpeas, 2 pickled peppers, 1 spicy millet, cut into circles, diced green onion, and sliced ginger and garlic.
2. Put a spoonful of oil in the wok and fry the diced yellow onions on a low fire. Don't fry them. Pour out the fried yellow onion scallion oil and set aside.
3. Wash the wok, heat the wok with cool oil, fry a few peppers after the oil is hot, add the green onion, ginger, garlic, pickled pepper, spicy millet, and sliced shiitake mushrooms and stir fry for a fragrance.
4. Pour in the squeezed tomato juice and boil, add salt, five-spice powder, and a little soy sauce to taste.
5. The water on the other burner is also boiled. Quickly cut the noodles and cook until they are ripe. Add them to the tomato sauce and continue cooking.
6. The shredded cabbage is blanched in the noodle soup and added to the tomato sauce.
7. Add the sliced noodles that have been cooked until 7 to maturity into the tomato sauce, pour in the cut soaked cowpeas and cook together for two minutes. Add the hot shredded cabbage in the middle.
8. Add a spoonful of balsamic vinegar, a spoonful of fragrant green onion, and a few drops of sesame oil when it comes out of the pan.
9. The sliced noodles with sweet and sour and slightly spicy tomato sauce are delicious and delicious.
