1)

Prepare the starch for the green beans, which is available at big box stores and supermarkets. Prepare 1 1/2 cup measuring cup.

2)

Serve 1/2 cup of mung bean starch into a small pot, then using the same measuring cup, pour 6 parts of cool water into the small pot, that is to say, the ratio of starch to water is 1:6, it doesn't matter what tool you use to measure it, just get the ratio right. It doesn't matter what tool you use to measure it, just get the ratio right. Also, as for the ratio, some people like 1:5, some people like 1:7.

3)

Stir the cornstarch and the cool water together, i.e., stir it up to make it look like watery cornstarch. Put it on the stove, heat it up while stirring constantly, and wait until all the mixture in the pot becomes transparent, that is, it's ready, turn off the heat. Note: Regarding the stirring, when the water is not yet hot, you can stir it slowly, and when it starts to get hot, you have to keep stirring.

4)

Pour the heated mixture into a container and let it cool slowly. When it's all cooled down, you can easily pour it out. If you want it to cool faster, you can put it in the freezer in the middle and take it out after it cools. However, if it is left in the refrigerator for a long time, it will be hard and will not be delicious

5)

Snap out the cooled chilly noodles on the chopping board, cut it into favorite sizes, and put it in a container.

6)

Tossed with favorite seasoning - some people like spicy, so, put the green onion, garlic, soy sauce, sesame oil, salt, vinegar, chili oil, mix well, and then eat!