Egg noodles 150g, 3 dried beans, 50g carrots, 20g green beans, 3 mushrooms, 50g winter bamboo shoots, 20g corn kernels, 20g cucumbers, 20g bean sprouts, 30g garlic kernels, 20g salad oil and 3000m water.

working methods

1. Dice carrots, winter bamboo shoots, dried bean curd, cucumber, mushrooms until soft, and garlic.

2. Boil the diced bamboo shoots, diced carrots and green beans in step 1 in water at 100℃ for about 1-2 minutes, and then take them out for later use.

3. Heat a pan, add 20㏄ salad oil, when the oil is warm, add minced garlic, bean paste and sweet noodle paste and stir-fry for about 1 min, then add diced mushrooms and dried beans in step 1, add diced carrots, diced bamboo shoots, green beans and corn kernels in step 2 in turn and stir-fry for 3 minutes, then

4. Take a soup pot, add 3000㏄ water, bring it to a boil, add 1 teaspoon salt, add egg noodles and cook for 2 minutes, then take it out and spread it evenly.

5. Put the vegetarian fried sauce in step 3 on the egg noodles in step 4, and finally spread cucumber granules and bean sprouts in step 1.