1. Heat a pan with a little oil. Keep the heat on medium.

2. Place the cold noodles flat in the pan, being careful not to spread them. Spray with water. This will depend on the humidity of the noodles. The noodles I bought were very dry and hard, so I added a lot of water and almost boiled them in water. This step softens the noodles and makes them easier to turn.

3. Wash the eggs and beat them.

49 Stir to make the cold noodles into one big piece.

5. Flip the noodles and spread the baked cold noodle sauce over them

6. Spread the garlic sauce over them. If you add too much, it will be very salty. Add vinegar for a sweet and sour taste.

7. Salsa spread evenly

8. evenly sprinkled with cumin powder

9. elegantly sprinkled with cooked white sesame seeds

10. left and right third to the center of the fold

11. out of the pot and cut into pieces.

If you can't get the special cold noodle sauce, you can use garlic chili sauce, add soybean paste, a little sugar, honey, soy sauce, sesame oil instead, and add or subtract salt to adjust the saltiness.

Cold noodles can be kept refrigerated for more than 20 days, and if you can't finish them, you can split them into one or two slices and freeze them, and then steam them before eating, so they won't fall apart.