A packet of instant noodles, mung bean sprouts 100g, Chinese cabbage 100g, 50g carrot, one egg, appropriate amount of green garlic, a little peanut oil, a little onion, a little ginger slices and a little salt. Heat a little oil in the pan, beat in an egg, stir-fry until slightly solidified, and take out. Don't fry it. Add a little oil, add onion and ginger to the wok, add mung bean sprouts, shredded cabbage and shredded carrot, stir well, and pour in a little boiling water. Add bread and seasoning, stir well, cover and stew for 5 minutes, then stir-fry over high heat and collect juice. Pour in scrambled eggs and stir well. Add green garlic, turn off the heat and mix well.