2, five-color noodles: bean sprouts, green beans drained; Wash and shred cucumber, purple cabbage and Chinese cabbage; Heat oil in a pot, add Jiang Mo and fresh diced mushrooms and fry until cooked; Add soy sauce, stir well, add half a bowl of water, cook until thick, and add sugar; Cooked fresh noodles, drained; Put the cut vegetables and noodles on the plate and pour the sauce on the noodles.
3, egg cake: chopped green onion into chopped green onion. Beat the eggs with chopped green onion, add a little salt and mix well. Put the noodles in the pot, cook them, take them out and cool them. Brush the pan with a little oil instead of fire. Put the noodles in the pot and make a circle, leaving a small hole in the middle. Set it all up and turn on a small fire. Pour the egg mixture into the middle hole. Don't pour too much, it will come out. Fry slowly until the egg liquid on it is solidified, and then you can turn over. Fry until golden on both sides and serve.