200g noodles, 100g pork, 2 teaspoons soy sauce, 1 teaspoon yellow wine, 1 teaspoon oyster sauce, 1 teaspoon bibimbap, 1 small green onion, 2 dried chili peppers, 1 teaspoon salt, 1 onion, 1 green chili peppers, 2.5 tablespoons vegetable oil, 2 teaspoons cornstarch

1. Wash and shred the onion and chili peppers. Shred pork, add 1 teaspoon yellow wine, 1 teaspoon salt, and 2 teaspoons cornstarch

3. Heat 2 tablespoons oil in a frying pan, stir-fry shredded pork, cook for 8 minutes, then remove from the pan. Add 1 teaspoon of rice sauce, 1 teaspoon of soy sauce, and shake the noodles with chopsticks. 2 slices, carrot half, 1 egg, soy sauce moderate amount, seaweed moderate amount, peanut oil moderate amount

1, cabbage, carrots and onions into thin julienne

2, pot of boiling water, the noodles into the cooking until 70 years old, then remove

3, in the removal of the noodles in the peanut oil mix well, in order to bond

4, non-stick pan with oil, the carrot, onion and shredded cabbage stir fry

4, non-stick pan with oil, carrots, onions and shredded cabbage

5. Put the oiled noodles into a strainer and pour water over them

6. Put the noodles into the wok and stir-fry them with the three shreds

7. Add soy sauce and stir-fry them well, then turn off the heat and plate them

8. Put a small amount of oil in the skillet and fry a whole egg over low heat, then sprinkle it on top of the fried noodles and sprinkle it with chopped seaweed

3. Fried Noodles with Shredded Pork and Peppers

120g noodles, 50g bell peppers, 80g pork (lean), moderate amount of vegetable oil, 5g salt, ? tsp sugar, 1 tbsp oyster sauce

1 tbsp water starch, 1 tsp soy sauce, 1 green onion