The method is as follows;

1. One portion of two thin noodles, one purple eggplant, one green and red pepper, and a few garlic seeds.

2. First cut the eggplant into thin slices, then cut it into even filaments, then put it into a basin.

3. Add a few drops of white vinegar to prevent the eggplant from oxidizing and turning black.

4. Next, cut some ingredients. Slice the green pepper from the middle, remove the seeds, and then cut it into thin strips. Cut the red pepper into thin strips and put it together with the green pepper for color matching.

5. Cut a few garlic cloves into slices and put them into a basin.

6. Soak the eggplant for three minutes and pour the water into a colander.

7. Heat the wok, add a spoonful of cooking oil, add garlic slices and stir-fry until fragrant.

8. Pour in the eggplant, stir-fry a few times, add the green and red pepper, and stir-fry again.

9. Then start seasoning, add salt, a little sugar for freshness, add a little MSG, add a little light soy sauce, stir well and dissolve the seasoning.

10. Pour in half a spoonful of water, cook over medium heat for one minute, then turn off the heat. Finally, add a little sesame oil to add flavor, stir-fry evenly and set aside.

11. Restart the pot and start boiling water. When the water boils, add noodles.

12. Use chopsticks to stir the noodles a few times to heat the noodles evenly. After the noodles are cooked, turn off the heat and take them out to cool.

13. Then put the noodles into a large bowl, top with the fried eggplant shreds, mix well and serve.