Pull the machine-rolled thin noodles into lengths of about 25cm. Steam the noodles for 25 minutes in a cage drawer (use a caged cloth or butter paper under the noodles) until the noodles are 90% cooked. Open the lid of the pot from time to time and turn the noodles with chopsticks a few times during the process. To prevent the noodles from balling up into a dough.

2. Transfer the steamed noodles to a larger container and stir in the oil (1 tablespoon, 15ml). This step is to prevent the noodles from drying out and becoming hard.

3. While the noodles are steaming, chop the squash strips and set aside; whisk the sesame paste and sesame sesame oil to make the sesame sauce and set aside; and mix the salt, soy sauce, brown sugar, white pepper and chicken broth to make the seasoning sauce and set aside.

4. Boil the water in the cooking pot over high heat, put the steamed noodles in a colander and put them over the boiling water for 3 minutes, until the noodles are fully cooked, drain them, put them into a bowl and mix them with the seasoning sauce and sesame sauce, and sprinkle them with chopped mustard greens and chopped green onions.

5. To serve, toss all ingredients together.

Tips

The hot noodles need to be dusted on the first night, and the next day the noodles can be hot.

When cooking lye noodles, don't cook them too soft, otherwise the noodles will be spiritless, which means the texture will not be Q.

The noodles should be mixed while they are still hot, but when they are cold, they don't mix well. So here in Hubei, if you don't know how to mix the noodles, you won't be able to eat the delicious hot dry noodles.