Oily noodles

Prepare the ingredients and wash the bean sprouts and rapeseed.

Put a spoonful of salt in a bowl, add warm water and stir until the salt melts.

Add warm water to the flour, add the water little by little, let the flour absorb all the water, stir into floc, and knead into a ball. The dough should be stiff.

Cover the basin with a lid and let rise for 20 minutes.

During the resting period, you can blanch the bean sprouts and rapeseed in hot water and set aside.

After the dough has risen, add a little oil, knead all the oil into the dough, cover and let it rise for another 10 minutes. The noodles made from the dough kneaded with oil will be stronger.

After the dough has risen, knead it out, sprinkle some thin flour on the board, and roll the dough into a large round cake.

Use a knife to cut the dough into 1cm wide noodles.

Grab two sections of noodles with your hands and shake them in the air. The noodles can be stretched out to about 1 meter in length. Place them directly into the pot and stretch out all the noodles.

Boil the noodles in a pot, pour the noodles with hot water into a basin, add a little cold water to the basin, and then fish them out. Do not strain the noodles directly with cold water to avoid the noodles returning to life. Place the noodles on the mung bean sprouts and rapeseed, add 2 tablespoons of salt, light soy sauce, rice vinegar and chicken essence.

Heat up another pot and heat the oil until it is 7 minutes hot. Pour the hot oil on the chili noodles several times. There will be a fragrance. Stir evenly and the taste is very good. If you can't eat spicy food, add less chili powder.

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