Spicy Pepper and Egg Sauce Mixed with Konjac Buckwheat Noodles

Prepare the sauce in advance so it will be convenient when cooking. Mix 1 tablespoon of sweet bean paste, 1 tablespoon of doubanjiang, 2 tablespoons of soy sauce, and half a bowl of water, stir well and set aside.

Crack the eggs into a bowl, add half a tablespoon of cooking wine and 1 tablespoon of cooking oil, and beat with chopsticks into an egg mixture. Cut the garlic sprouts and chili peppers diagonally into sections; if you can't handle spicy food, you can use bell peppers.

Heat the pan with cold oil, fry the eggs briefly when the oil is hot, then remove them. Use the remaining oil to fry the garlic shoots until fragrant, add the chili and stir-fry until just cooked, then add the eggs.

Add the prepared sauce and stir-fry until the liquid has evaporated.

Take another pot, add the noodles when the water is slightly boiling, add cold water when it comes to a boil, cook until done, the noodles are cooked when they become translucent.

Transfer the noodles into the vegetable pot, add 2 tablespoons of vinegar, mix well, and add salt as appropriate for a stronger flavor.

Put it in a bowl and start eating.

Firm and smooth, flavorful and spicy, nutritious, low in fat, and won't make you gain weight.