1. Beat the eggs into the bowl
2. Use chopsticks to break the eggs
3. Place the pan on a low heat and heat it with a thin layer of oil
4. Pour the egg liquid into the pot, rotate it and spread it out into egg skins
5. Cut the fried egg skin into noodles and set aside
6. Shred carrots, add a little oil to a small pot and heat over low heat
7. Stir-fry the shredded carrots and green peas for a while and set aside for later
8. Add half a pot of water to a boil, boil the noodles until 8 minutes are cooked
9. Scoop up the cooked noodles and put them in cold boiling water for a while
10. Pour oyster sauce, soy sauce, balsamic vinegar and black pepper into a bowl and stir well
11. Pour the seasoning from the previous step into a small pot and stir-fry for a while
12. Put the picked-up noodles, shredded carrots, and green peas into the pot, mix well and turn off the heat.
13. Put the mixed noodles into a bowl, add the egg crust shreds, mix well and serve.
14. Those who like coriander can chop the coriander and mix it into the noodles.
15. Finished product
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