2. Boil water in the pot, pour rice noodles, cover and soak for three minutes, then break up with chopsticks, cover and stew for two minutes, then remove and drain.

3. Drain the oil in a hot pot, pour the blanched rice flour, add two spoonfuls of bibimbap sauce, half a spoonful of soy sauce and a little sugar.

4. Medium heat, stir-fry rice noodles with chopsticks.

5. After frying, add a little water and continue to fry until the water is dry.

6. Add chopped parsley and turn well.