Ingredients: 500g alkaline noodles, pure sesame paste and pure peanut butter (8:2 ratio).

Ingredients: 3 cloves of garlic, leek 1 handful, half an onion, diced mustard tuber, appropriate amount of oil and pepper.

Seasoning: water, light soy sauce, cooking oil, sugar, chicken powder and salt.

Start cooking—

The first step is "frying scallion oil":

Peel garlic and cut it into fine powder, wash shallots, take 2 pieces and cut the remaining pieces, put pickled mustard tuber directly into a bowl, remove the old peaches from the onion, heat it from the pan, add 100ml cooking oil and heat it on medium heat. When the oil temperature is 50% hot, add shredded shallots and stir-fry until the onion is soft and rotten, and then add the cut 2 pieces of shallots.

Step 2: "Mix flour paste":

After the scallion oil is ready, start to mix the sauce, take a clean bowl, add 30ml of scallion oil to the bottom of the bowl, then add10ml of soy sauce, 2g of white sugar, 2g of salt and 2g of chicken powder, stir well with chopsticks, then add 32ml of pure sesame paste and 8ml of pure peanut butter, and stir well with chopsticks. If it feels sticky after stirring, you can continue to add onion oil until it is not sticky and does not flow.

The third step is to "cook noodles and mix noodles":

Take out the pot again, add enough water to boil, then cook the prepared alkaline noodles in the pot for about 1-2 minutes until the noodles are cooked, then take out the noodles, drain the water, put them into a large bowl of mixed noodles, add a little onion oil and mix well to prevent adhesion, and then add the prepared sesame sauce 1 tablespoon, a little light soy sauce, chopped green onion, minced garlic, according to the weight of the noodles.