Prepare a large stainless wok, add about 4 tablespoons of red pepper oil, stir-fry 0.5 tablespoons of minced garlic, and when the garlic smells of oil, add carrots, onions, and green peppers and stir-fry them.When vegetables are out of breath, add seafood and a moderate amount of red pepper powder to taste. I think I put in about 4 tablespoons to make it spicy. I also poured 1/2 cup of water to mix with the noodles. Season it salty with salt and thicken it with pepper, sesame salt, and 1/5 cup starch water. Since we blanch the noodles later, the seasoning needs to be a little salty to make it taste good.

At the end, add chives and green onions in long slices..Turn off the heat for a while, prepare 3 servings of noodles, cook the noodles in boiling water, cook them chewy, put them in a sieve, and mix them quickly. The point is to blanch the noodles chewyly! If you blanch them thoroughly, the noodles will spread and become greasy.

Put each of them in a bowl and put the soup, leftover vegetables, and seafood on top.