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A Japanese-style flavor, slightly salty.
Boil the pasta noodles.
In a frying pan, add 4 spoons of olive oil, garlic, and 2 Cheongyang peppers, then stir-fry.
Once slightly cooked, add thinly sliced cabbage and stir-fry. Add some pasta water halfway through.
When the cabbage is cooked, add 2 eggs and stir-fry.
Add the noodles and stir-fry together with about 8 spoons of pasta water.
Season with chicken stock.
