Peel the green carrot and wash it, then cut it into thin julienne strips.

Pour oil into the frying pan, and when the oil is slightly hot, put in the red pepper, sliced scallions and star anise. When the red chili peppers change color a little, pour in the shredded green radish and stir-fry.

Pour in the soy sauce, dark soy sauce and salt and stir-fry for 2 minutes, so that the color of the soy sauce adheres evenly to the radish.

Then pour the vermicelli on top of the shredded radish, pour in a little boiling water, cover and simmer for 5 minutes, then open the lid and mix in the chicken broth, stir-fry for a few seconds to remove from the pot.