1

Pick and wash all kinds of vegetables and drain them well. Dice the king beans, carrots and dried tofu. Cut as small as possible.

2

Potatoes peeled and diced, washed with water to remove starch.

3

Cut green onion, ginger and garlic cloves. Garlic seedlings in addition to put out first.

4

Break the eggs into the pan and spread into an omelet. Spread as thin as possible, the thinner the better.

5

Cut the omelet into diamond-shaped cubes and set aside.

6

Put oil in a frying pan and pop the chopped green onion and ginger.

7

After popping, add the king beans, potatoes and diced carrots and stir-fry.

8

Add a little water and saute to cook the potatoes.

9

Add the dried tofu and stir-fry well, serve and set aside.

10

In a separate pan, pour oil and add three tablespoons of chili noodles to stir-fry.

11

When the oil is smoking, pour in the balsamic vinegar and add more vinegar.

12

The vinegar is slightly fried for half a minute, then add a large bowl of cold water to boil, pour in the previously fried vegetables.

13

Add the right amount of thirteen spices, the amount of the right amount of more.

14

Add appropriate amount of soy sauce to fry for two minutes.

15

Add salt to taste.

16

Pour in the chopped egg pieces. Stir well and the vegetarian bacon is ready.

17

Turn on a slight heat to keep it warm.

18

Cooking pot with appropriate amount of water, boil and cook the noodles.

19

When the noodles are ready, put them into a bowl and pour the bacon over them

20

Sprinkle with chopped garlic cloves, and a bowl of hot and fragrant veggie bacon noodle in sour soup is ready.