The point of stir-frying the noodles in a clean pan is to always stir-fry them, stir-fry them evenly for the best, and use a noodle spatula to break up the balls of noodles. First high heat and then low heat.

When the noodles are cooked, pour them onto a sheet pan and use a rolling pin to roll them out a bit more, in order to roll the tiny balls of dough into noodles, yo.

Put oil in the pan (butter, chicken fat, soybean oil, etc.) When the oil is 70% cooked, put the noodles into the oil and stir-fry until the oil is dissolved in the noodles and remove from the pan.

Spread the noodles on a clean surface, as thinly as possible, so that they can dissipate the heat; if they are piled on top of each other, the noodles may become mushy due to the residual heat.

Toss the sesame seeds (you can also add other nuts, such as peanuts, walnuts, sunflower seeds, etc.) into the chow mein.

When eating, you can add sugar and sweet oil tea, you can also add the right amount of seasoning and salt to drink salty oil tea, according to personal taste.