Blanch green beans with cold water for later use, cut small potatoes with red skin and cream cabbage into small pieces.

Wash the chicken wings and drain the kitchen paper. Marinate the pasta with onion, ginger and garlic powder, a little baby salt and oil. Cook it in cold water and drain the water for later use.

Put oil in the pan, fry chicken wings until they are golden on both sides, then put the onion, ginger and garlic in the wok, add the potato pieces and stir-fry for a while, add the cabbage patch and green beans, and add some oil to stir-fry for fragrance.

Add some water to the baby curry and melt it. At the same time, add the chicken wings and cook them. Add the cabbage leaves and stir fry until the soup is thick.

Finally, add the pasta and stir well.