2. Wash mung bean sprouts and set aside.

3. Wash lettuce and set aside.

4. Prepare a portion of noodles and set aside.

5. Take a pot and add water to boil. Add the prepared noodles and cook.

6. Cook the noodles and put them in cold water and ice them.

Drain and fish out the noodles and set aside.

7. Put oil in a frying pan and turn on the heat.

Stir in the bean paste and stir-fry to release the flavor.

8. When the bean paste is fragrant, add the shredded meat and stir-fry.

Sauté the shredded meat until it turns brown.

9. Add mung bean sprouts and stir-fry. Add a little soy sauce.

10. Stir in green pepper and garlic scape segments, while adding thirteen spices and pepper powder.

11. Pour the drained noodles into the pot.

12. Add the noodles to the pot and mix well with the stir-fried vegetables.

13. When the noodles are ready, add the lettuce to the pan.

14. Sprinkle in white sesame seeds and cumin powder.

15. Stir fry evenly, turn off the heat. Serve on a plate