1. First, put the instant noodles and vegetable buns in a boiling pot and cook them (not too much, or the noodles will absorb too much water and have no elasticity);

2. Take out the instant noodles and vegetables and put them in cold water;

3. Put the instant noodles with sauce and powder packets into a small bowl, add a little hot water and mix well;

4. Slice the ham sausage, and it is best to slice it with an oblique knife, which is easy to stir fry;

5. Put oil in a hot pot, stir-fry the ham sausage with high fire first;

6. If the sausage turns slightly discolored, immediately change it to medium heat, pour the instant noodles and vegetables in and stir fry;

7. Add the mixed sauce and a little oil and continue to stir fry;

8. Add the eggs and stir-fry, and stir-fry evenly;

8, drain the oil out of the pot.

Ingredients: instant noodles

Accessories: 1g of mung bean sprouts, 1g of cabbage, 5g of carrots, a few green garlic, an appropriate amount of shallots, an egg, a little peanut oil as seasoning, a little salt, an appropriate amount of ginger, and an appropriate amount of garlic

Making

1. Heat a little oil in the pot, add an egg, stir-fry until it is slightly solidified, and serve.

2. Add a little more oil, add onion and ginger to the wok, add mung bean sprouts, stir-fry shredded cabbage and carrots evenly, and pour in boiling water (not too much water for fried noodles).

3. Add the bread and seasoning and mix well, cover and stew for 5 minutes, then stir-fry over high heat to collect the juice.

4. pour in the scrambled eggs and mix well. Add green garlic, turn off the heat and mix well.

1. Boil the instant noodles in boiling water (just disperse them), take them out and drain them in cold water.

2. Add oil to the pan and fry the eggs and take them out.

3. Add a little oil to the pot again, stir-fry the minced ginger and garlic, and stir-fry the onion.

4. Add noodles and stir-fry quickly, then add vegetables and stir-fry. Add the scrambled eggs.

5. finally, season with oyster sauce and soy sauce, stir well, and sprinkle with chopped green onion to serve.

1. Wash and dice garlic bolts; Dice carrots; Cut shrimps into granules; Knock the eggs into the bowl and break them up.

2. Boil the water in the pot, first add carrots, then add garlic stalks and blanch them together; Cook the noodles until they are 8% cooked.

3. Heat the oil in the pan, stir-fry the eggs into pieces and take them out. Leave the bottom oil, add chopped green onion and stir-fry the shrimps until they change color. Then stir-fry the carrots and diced asparagus evenly.

4. add noodles, add scrambled eggs and season with salt.

1. Prepare pork belly slices, mince onion, ginger and garlic, slice pepper, and cook the instant noodles without being too soft.

2. Pour a little oil into the pot, stir-fry the pork belly slices to get oil, and add onion, ginger and garlic to saute until fragrant.

3. Add soy sauce or light soy sauce, spray some vinegar, add some old lobster sauce and stir-fry the color. Pour the cooked and drained instant noodles into

and stir-fry with a little salt. Add monosodium glutamate or chicken essence when cooking.