Materials

Rice noodles, mung bean sprouts, pea shoots, bok choy, mustard greens, cilantro, crushed peanuts, sesame oil, soy sauce, rice vinegar, pepper, pepper, salt, spicy black bean sauce, vegetarian chicken essence, green peppercorns, red peppercorns, peeled white sesame seeds

Methods

1.Put the peppercorns into a pot and fry them over a low heat until they turn brown and crispy

2. Crispness

2. Place on a plate to cool, and crush with a rolling pin

3. Put the red pepper powder, green peppercorns, and white sesame seeds into a small bowl. Heat a little oil in a wok, turn off the heat after it smokes, and let it cool for a few seconds before pouring into the small bowl

4. Pour soy sauce, more rice vinegar, pepper, pepper, veggie chicken seasoning, spicy edamame beans, mace oil, and salt into a large bowl

5. Cook the rice noodles with the side dishes and pour the soup into a large wrist when cooked

6. Sprinkle with cilantro, squash and crushed peanuts