1, Ingredients: 500g noodles (raw), 1 roots of cucumber, 1 handfuls of mung bean sprouts, 50g soybeans, 50g peanuts (fried), 100g broken rice sprouts, 30ml rapeseed oil, garlic 3 cloves, scallions, 1 pieces of ginger, 1 tablespoons of sugar, 30 ml of vinegar, 30 ml of soy sauce, 1 tablespoons of pepper oil, 1 tablespoons of sesame oil, a little salt, a little MSG, an appropriate amount of chili oil

2. Boil the fresh noodles in boiling water until they are broken, then quickly take them out, immerse them in cold water to cool down, and then take them out of the water after cooling;

3. Place the noodles into a grate covered with gauze, spread them out evenly and let them cool, then use a brush to apply a layer of cooked vegetable oil. After brushing one side, lift it up with chopsticks and brush the other side so that the noodles are roughly covered with oil. Don’t stick together;

4. Rinse the bean sprouts, blanch them in boiling water, take them out, drain the water, wash the cucumbers and shred them, chop the green onions, mince the ginger and garlic respectively;

5. Soak the soybeans and peanuts respectively in water, then take them out and drain the water. Pour an appropriate amount of oil into the wok and heat it until it is 70% hot. Pour in the soybeans and peanuts and fry them until cooked. Drain them with a pestle after the fried soybeans have cooled. Mash it into okara;

6. Put the prepared cold noodles into a bowl, then add cucumber shreds, bean sprouts, minced bean sprouts, bean dregs, and peanuts in sequence. Finally, add seasonings according to taste and mix well.