Main Ingredients

Noodles (raw) 1 handful

Sides

Pork Filling

80g

Crushed Rice Sprouts

80g

Peanut Kernels (Stir-Fried)

3 tbsp

Seasoning

Salad Oil

Moderate amount<

Garlic

2 cloves

Soy sauce

1 tbsp

Scented oil

3 tbsp

Small green onion

1 stick

Chenna vinegar

2 tsp

Champton pepper oil

2 tsp

Sugar

1 tsp

How to make lasagna

1. Heat a little cooking oil in a wok, add the minced meat and stir-fry the meat, then add the crushed rice sprouts and stir-fry to release the aroma

2. Chop the green onion and garlic into minced pieces and set aside

3. Put the cooked peanut kernels into a plastic bag, and roll out the dough to make it into crumbled pieces

4. Boil a large pot of water, and then drop the dry lasagna noodles into the pot after boiling. Add 3 tbsp sesame oil to the drained noodles and mix well with chopsticks to make sure the noodles don't stick

6. Pour soy sauce, vinegar, red oil chili pepper, sugar, minced sprouts, green onion and garlic, and crushed peanuts over the noodles and mix well to combine. Cooking tips

1, Brussels sprouts are very salty, so don't add salt when mixing the noodles.

2, do not crush the peanuts too much, crushed into small particles can be, mixed into the noodles taste better.

3, red oil chili pepper has pepper, otherwise you can additionally drizzle some pepper oil.

4, it is best to use fresh handmade alkaline noodles, and do not cook the noodles completely through the core, cooked to eight mature taste more powerful.