Stir-fried pasta |: 500g fresh noodles, 200g mung bean sprouts, half a carrot, one pepper, one green onion, two cloves of garlic, appropriate amount of salt, appropriate amount of soy sauce, a little soy sauce and a little chicken essence.

The practice of fried noodles:

1. Wash, peel and cut carrots into filaments. Wash the mung bean sprouts and control the moisture.

2. Wash the pepper, remove the seeds and cut into filaments. Cut green onions into chopped green onions, and chop garlic into minced garlic.

3. Add a proper amount of water to the pot, add a spoonful of salt and a little cooking oil after the water boils, and then put the noodles into the pot. Don't cover the pot when cooking noodles, cook the noodles until they are broken.

4. Boil the noodles to the section, take them out, rinse them with cold water for several times, then control the water to dry after the noodles are completely cooled, and then add a little cooking oil and mix well to prevent the noodles from sticking.

5. Add the right amount of cooking oil to the wok. After the oil is heated, add chopped green onion and stir fry, then add mung bean sprouts, shredded carrots and shredded peppers and stir fry together.

6. Stir-fry the side dish until it turns off, add appropriate amount of salt and soy sauce to taste, continue to stir, and stir the seasoning evenly.

7. Put the processed noodles into the pot, add a little soy sauce to color, and stir fry quickly over high fire.

8. Stir-fry noodles, add a handful of minced garlic, stir fry a few times, and turn off the fire after frying the garlic.

When cooking noodles, you must have plenty of water. Without water, noodles are easy to agglomerate. When cooking noodles, adding a little salt can make the noodles taste stronger, and adding cooking oil can prevent overflow. After cooking, quickly pass cold water, control the water to cool completely, then dry it, and then mix some cooking oil. Put some minced garlic after the noodles are fried, which will be more delicious.