In a bowl, beat the eggs. Using a flat frying pan, fry the eggs into a thin omelette. Slice into strips and set aside for garnishing at the end.

Bring a large pot of water to boil over medium heat. Boil the noodles till tender. Drain. Rinse in cold water if you are not moving to the next step immediately. Set aside.

In a wok, add cooking oil and fry the dried shrimp over medium heat until fragrant. Remove and set aside.

Then add the garlic and fry till fragrant.

Toss in the cabbage and carrot and stir-fry for about 2 minutes or until slightly softened.

Add fishcake, followed by longevity noodles.

Add soy sauce and beansprouts.

Return the dried shrimp and toss through.

Garnish with the sliced omelette strips and other toppings (as preferred) before serving.