Cut carrots into julienne strips, cut cabbage stalks into thick julienne strips, cut spinach into segments, blanch and set aside. Cabbage leaves cut into strips and spare, boiling pot is poured into the appropriate amount of water, seasoned with a small amount of salt, vegetable oil boiled, the noodles into the pot to cook until 8 minutes cooked. Fish out the cooked noodles and mix in moderate amount of vegetable oil; the fished out noodles should be quickly mixed with vegetable oil, otherwise they will stick together. Frying pan is hot, pour the appropriate amount of vegetable heat, the material all poured into the pan and stir-fried to 8 minutes cooked state, pour in the noodles, use chopsticks to stir fry, mix in the appropriate amount of soy sauce, mix in the appropriate amount of sugar, stir fry evenly, put the cabbage leaves to continue to stir fry, the food is cooked, mix in the appropriate amount of salt, sesame oil, stir fry evenly and turn off the fire, and then sheng on the table can be tasted.