Slice cabbage leaves (2 inner leaves) into slightly thick strips.

Slice carrot (3 slices) into slightly thick strips.

Slice onion (1/4 piece) into slightly thick strips.

Cut chives into 3-4 cm lengths.

Slice green onion (1/3 stalk) diagonally.

Boil water in a pot and cook the ramen noodles, then drain the water using a sieve.

Heat 1 tablespoon of cooking oil in a pan and add the boiled ramen noodles, frying them lightly.

If the noodles absorb the oil, add another tablespoon of cooking oil and fry until both sides are golden brown.

Remove the fried noodles from the pan and set aside.

In the same pan, add 1 tablespoon of cooking oil, then add green onion, minced garlic, shrimp, and pork, and stir-fry.

Add sliced onion, cabbage, and carrot to the pan and stir-fry.

Pour 150ml of water into the pan, then add the ramen soup base and vegetable mix soup base, and stir well.

Add bean sprouts and chives to the pan and mix well.

Add 1/2 tablespoon of oyster sauce and stir.

Prepare starch water by mixing 1/2 tablespoon of starch with 1 tablespoon of water, then pour it into the pan and mix to thicken the sauce.

Place the thickened sauce on a plate as the base.

Place the crispy fried ramen noodles on top of the sauce to complete the Crispy Chinese Ramen.