Chicken or sirloin

green pepper

Mung bean sprouts (or water bamboo)

peanut butter

Zhenjiang balsamic vinegar

sesame oil

Spicy soy sauce (optional) 1. Steamed noodles 10 minutes, and scattered. Boil the water, add a little salt, cook the noodles, take them out and drain them, blow them with an electric fan to cool them down, pick them up and mix in a proper amount of cooked oil.

2. Shred chicken or tenderloin and size it with a little cooking wine, oil, salt and starch. Saute onion and ginger until fragrant, stir-fry shredded chicken to raw, and remove for later use.

3. Remove the tail from the bean sprouts, or remove the head and tail (or shred the water bamboo). Shred the green pepper. Stir-fry shredded green peppers, then add bean sprouts (or water bamboo) and shredded chicken, stir-fry slightly, and immediately take out the pan after seasoning.

4. Add the peanut butter to the same amount of warm water and stir until smooth and even.

5. Put the noodle bar code into the plate, code it with three threads, scoop a spoonful of peanut butter, pour balsamic vinegar and sesame oil, add a little spicy oil if you like spicy food, and mix well.