How to Make Chaoshan Dry Noodles

1. Cook the noodles basically.

2. Dust the noodles, fish them out and drain the oil to cool.

3. To eat, scald the noodles in boiling water for a few seconds, drain, and toss with sesame sauce, shrimp, scallions, diced radish in sauce, sesame oil and vinegar.

Note: The noodles should be thicker than 2mm in diameter, and do not cook them all the way through, as they will need to be blanched later, otherwise they will not be strong.

Doing a good job of the noodles can be according to the taste of each person to add ingredients, flavors are not limited.