You don't have to boil egg noodles. It takes about 30 minutes to soak in cold water.

Grease a pan and stir-fry minced garlic, green onions, and chopped ginger.

I just used the vegetables in the refrigerator. There is a cabbage, so we prepare it by chopping it into big pieces.

After pickled vegetables, I added the remaining rape flowers and stir-fried them together.

Add cabbage and stir-fry together. If you have other vegetables, you can replace them with them and stir-fry them.

Season it with Chinese soy sauce. If you don't have it, you can stir-fry it with sugar in dark soy sauce or brewed soy sauce. Add sugar first and then soy sauce.

For the sake of cheongju and spicy taste, I added a little bit of Vietnamese red pepper powder. You don't have to put it in if you want to eat it with soy sauce.

Add dried red pepper. You can add the whole thing, but it's better if you crush it to make it more fragrant and spicy.

Add a bit of pepper. I think the sauce is done. The spicy and green onion-flavored soy sauce is complete.

Add the egg noodle that was soaked in cold water. Stir-fry until sauce is evenly mixed. The egg noodle is already soaked, so it's cooked enough, so you can stir-fry it on high heat in a short time.

Turn off the heat and cook the bean sprouts with residual heat. Mix it together and rummage through it, and the bean sprouts will be fully cooked.

You can add sesame oil to your liking. While turning off the heat, stir-fry sesame oil and bean sprouts well. You can stir-fry it with residual heat.

Chinese soy sauce is not as salty as our soy sauce, and it's kind of rough. It's soy sauce with sweet taste, so I didn't add sweet taste. Instead, they added a spicy flavor. Egg Noodle Stir-Fried Noodles flavored with soy sauce is complete.