2. Carrot and cabbage leaves cleaned and shredded.

3. Soak the instant noodles in boiling water, put them in cold water for a while, drain and set aside.

4. Beat the eggs, put oil in the wok, pour in the eggs, scramble until the eggs solidify and set aside.

5. In a pan with a little oil, pour in the shredded carrots and cabbage leaves and stir-fry for a few minutes.

6. Pour in the instant noodles and salt and stir fry.

7. Then add the scrambled eggs.

8. Stir fry evenly with a few drops of vinegar, add chicken essence can be out of the pan.