Cook the Tainan Dandan noodles as directed on the package, then rinse them with cold water and chill them in ice water.

Julienne half a cucumber and 50 grams of carrots; cook two eggs and slice them for later use.

Blanch 100 grams of bean sprouts and drain them thoroughly.

Combine the sauce packet with 2 tablespoons of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sesame oil, 1 tablespoon of minced garlic, 1 tablespoon of sugar-free peanut butter, 3 tablespoons of drinking water, and optionally, 1 tablespoon of chili oil.

Place the chilled noodles on a plate, arrange the prepared cucumber, carrots, sliced eggs, and blanched bean sprouts on top.

Pour the mixed sauce over the ingredients and serve immediately.