Using a fried sieve, lay out the boiled egg noodles and fry the boiled egg noodles until they are crispy, remove from the filter and drain.

Sauté garlic and ginger until fragrant.
Enter the chicken, stir until it changes color.
Add carrots, and cabbage and water, bring to a boil.
After boiling, add the green mustard greens
Add all the spices, adjust the taste. When it fits, pour the cornstarch solution, stir until thick.

Turn off the heat and then sprinkle over noodles that already fried, sprinkle with spring onions, celery and fried shallots and enjoy.