1. main ingreadient.
2. Shred Chinese cabbage, carrots, and purple cabbage.
3. Shred the beans, blanch them and set aside.
4. Beat the eggs and spread them into egg pancakes.
5. Cut the leek into sections and shred the egg crust.
6. Stew with green onion and ginger, add shredded pork and stir fry.
7. Stir-fry until the shredded pork is oily, add light soy sauce, and stir-fry the flavor. Add mung beans, green beans, carrots, and Chinese cabbage, and stir well.
8. Add fried noodles and salt. Stir fry constantly to avoid mashing the pot.
9. Stir the vegetables and fried noodles to the pan, add the purple cabbage when it is almost ripe, and stir well (the purple cabbage is added at the end to prevent the purple cabbage from changing color).
10. Put the leeks and egg skins before serving. Mix well with sesame oil and MSG.
11. Fried noodles with assorted vegetables.
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