Boil the instant noodles in the pot and put them in. When the noodles are slightly dispersed, remove them (about 40 seconds). Put them in cold water twice, then drain the water for reserve. Shredded onion, ham and carrot. Disperse eggs in a spare pan and put oil in it. Heat up the oil and add the eggs. Stir-fry until half-cooked. Pour them out. Add some oil to the pot, add shredded onions, carrots, ham sausage and stir-fry until the vegetables soften. Add Pixian bean paste, stir-fry until the oil is red, then add the instant noodles, then pour in the semi-cooked scrambled eggs, stir-fry evenly, and pour the sesame oil before the pot.
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