1. Wash the cabbage, remove the stalk, cut into pieces and drain the water for later use.
2. Heat the wok to six ripeness, pour in corn oil, and stir-fry the cabbage. Add a pinch of salt, light soy sauce, and collect the juice over high heat.
3. Cook the egg noodles, add a little light soy sauce, corn oil, and salt.
4. Pour it into a bowl and add the cabbage.
5. Finished picture.
Buy on JD
Buy on Amazon