1. Prepare all the ingredients.
2. Finely chop dried incense and dried radish and set aside.
3. Add in a bowl, oyster sauce, light soy sauce, sugar, sweet noodle sauce, salt, chicken essence, and cold boiled water and stir well.
4. Wash mung bean sprouts and blanch them in boiling water.
5. Drain the water and add a little salt to marinate and mix.
6. Wash the toon and blanch it in boiling water.
7. Drain the water and chop, add a little salt and sugar and mix well.
8. Add oil to the pot to heat up, add the chopped green onion and pepper.
9. Fry on low heat until the chopped green onion turns brown and remove.
10. Then pour in the mixed juice.
11. Stir constantly with a spatula to cook out the aroma.
12. Pour into a bowl and become a mixed fabric for later use.
13. All the ingredients for the noodles are ready.
14. Then transfer the noodles to a bowl and put the toon, mung bean sprouts, dried toon, and dried radish.
15. Pour in 2 scoops and mix the fabric juice and serve.
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