1. Take 4 leaves of Chinese cabbage and rinse them, cut them horizontally and vertically, and cut into thick filaments for later use.
2. Peel the scallions, clean and cut into chopped green onions, put the two eggs from the cleaned shell into a bowl and stir evenly into egg liquid with chopsticks.
3. Choose coriander to clean the old leaves and roots, and cut into coriander segments
4. Add proper amount of peanut oil in a hot pan to sauté the chopped green onion, pour in shredded cabbage, add proper amount of light soy sauce, and stir fry evenly
5. Stir-fry until the water comes out of the Chinese cabbage, pour into the bone broth, cover the pot and boil, add some salt to taste
6. Add the noodles and stir gently with chopsticks to prevent adhesion
7. Cook until the noodles are about to die, evenly pour in the egg liquid, use a spoon to gently push to make the eggs mature and turn off the heat
8. After turning off the heat, sprinkle a few drops of sesame oil into the coriander section and stir evenly to get out of the pot.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
