1. Slice the shiitake mushrooms, slice the zucchini, wash and drain the enoki mushrooms and set aside.
2. Finely chop the onion and chop a little chopped green onion.
3. Add a little oil to the wok. When the oil boils, put the prepared onions, shiitake mushroom slices, zucchini slices, and enoki mushrooms in a pan and stir-fry over medium heat until the vegetables are soft and the soup comes out.
4. Heat a little oil in a non-stick pan, stir-fry the Korean chili paste until bubbles are formed, then add the spicy cabbage and stir well.
5. Add warm water to the pot, add the stir-fried dishes to the pot, the taste is salty and you can taste it yourself.
6. Add instant noodles and eggs, and bring to a boil on high heat.
7. You can eat the noodles when they boil.
Tips:The dishes inside can add luncheon meat, beef, tofu, bean sprouts, kelp, rice cakes. The dishes you cook are all your favorite dishes, so you can match them with each other.
