1

Wash mung bean sprouts and baby greens and set aside.

2

Put the noodles into a pot of boiling water and cook until slightly soft.

3

Pass the cooked noodles under cool water.

4

Control the cooled noodles and pour in a tablespoon of cooking oil.

5

Steam the oiled noodles.

6

Take the steamed oiled noodles, pick them apart and let them cool.

7

Start a frying pan, when the oil is hot, crack in the eggs and scramble over low heat until golden brown.

8

Put in the washed chard and stir fry.

9

Pour in mung bean sprouts and stir fry.

10

Pour in a tablespoon of miso soy sauce and stir fry.

11

According to personal preference and taste, pour in one tablespoon of oil splash chili pepper, stir fry evenly.

12

Pour in as much oil noodles as needed and stir fry.

13

Pour in as much oiled noodles as needed and stir-fry.

14

Pour in a little water and stir-fry to prevent the pan from getting mushy.

15

Add salt and cumin, and stir-fry evenly.