I like cold rice noodles best in summer, and I can try frying cold rice noodles in winter, which is also very delicious. First, wash bean sprouts and green vegetables, chop onions, ginger and dried peppers, slice ginger, shred chicken breast, pour oil in a wok, and the amount of cooking oil is slightly more than usual. When it is 78% hot, pour in onion, ginger, garlic and dried peppers and stir-fry, then pour in shredded chicken, add salt and soy sauce. Stir-fry cold rice noodles for a long time. Stir-fry cold rice noodles until they taste good. Stir-fry cold rice noodles for too long, and the taste is not good. Finally, add Chili oil, stir-fry evenly, turn off the heat and plate.