Wash and set aside mung bean sprouts and baby greens. Cook the noodles in a pot of boiling water until slightly softened, then remove from the pot. Put the boiled noodles into cool water. Drain the noodles, pour in a tablespoon of cooked oil, and toss to coat. Steam the oiled noodles. Remove the oiled noodles from the steamer and let them cool. Heat the oil in a frying pan and scramble the eggs over low heat until golden brown. Add washed baby greens and stir fry. Add mung bean sprouts and stir fry. Pour in a tablespoon of Aji Soy Sauce and stir-fry well. Pour in one tablespoon of oil splash chili according to personal preference and taste, stir fry well. Pour in as much oil noodles as needed and stir-fry. Pour in as much oiled noodles as needed and stir fry. Pour in a little water, stir fry to prevent the pan from getting muddy. Add the right amount of refined salt, a little cumin powder, stir fry evenly can be removed from the pot.