Ingredients: spaghetti 100g, laver 4g, mushroom 1-2, carrot 1, Chinese cabbage 1/8.

Accessories: warm water 15g, peanut butter 15g, sugar 1g, soy sauce 20g, corn oil 15-20ml, and half a pot of salt in clear water 1 spoon.

Steps:

1. Prepare materials.

2. Pour half a pot of water into the pot, cover the pot and bring to a boil.

3. After the water boils, add a spoonful of salt to cook the spaghetti and season it.

4. Add spaghetti and wait until the noodles are soft. Use chopsticks to slowly press the noodles into the pot.

5. Cover and simmer for 8- 10 minutes. Pay attention to the pot to prevent overflow. Stir in the middle 1-2 times. It is best to cook in a non-stick pan. Will not stick to the pot.

6. Cook the spaghetti until it can be pinched off. Take it out and soak it in water.

7. Drain the water, pour in a little oil and stir well to prevent the noodles from sticking to the pot.

8. Carrots can be washed, peeled, sliced and shredded when cooking noodles. Wash and shred Chinese cabbage. Wash mushrooms, remove pedicels and cut into thin slices.

9. Cut the silk, pour the ingredients, peanut butter, warm water, sugar and soy sauce into the bowl, cut more than half of the seaweed with scissors and put it into the bowl.

10. Stir well to make sauce. These can be done when cooking noodles.

1 1. In a pot, turn on medium heat and pour in corn oil.

12. When the oil is warm, pour in the vegetables. Stir fry.

13. After stir-frying 1-2 minutes, the vegetables slightly change color and become soft.

14. Pour in the pasta and stir the sauce.

15. Stir fry 1 ~ 2 minutes, stir fry evenly. Pan and plate, then stir-fry more seaweed into pieces and sprinkle it on the noodles.

16. The cooked spaghetti can be served on a plate ~