Braised noodles are generally made with pork belly, but I think its practical bacon is more convenient and delicious, than the pork belly.
Put the noodles on the steamer and steam for ten minutes, then mix in some oil and set aside.
Lentils choose to wash the pinch of the old silk.
Bacon cut into small pieces.
Put a little oil in the pot, add the bacon after heating, stir fry and scent.
Add a little more oil to the pan, put the scallion and ginger soup in the pan, add the lentils, stir-fry and add soy sauce and sugar, continue to stir-fry and add the bacon just served, stir-fry for a few times, and pour the water just before the lentils.
Wait for the water in the pot to boil, and most of the soup will come out, just leave a little soup.
Spread the noodles evenly on the lentils, reduce the heat, cover the pot, and start braising the noodles.
During the simmering process, the soup is poured a little over the noodles every once in a while to prevent the pot from burning.
After simmering for about ten minutes, add the garlic cloves that have been patted. After simmering for another minute or two, add a little sesame oil and mix well.