1. Material: 250g of dried noodles, 4 eggs, 50g of mushroom15g, 50g of tender cucumber and 25g of mung bean sprouts. Seasoning: soy sauce, salt, chopped green onion, sesame oil and vegetable oil.

2. Soak mushrooms in water, wash them and shred them. Peel the tender cucumber, remove the pulp and cut into strips. Wash the mung bean sprouts and beat the eggs into the bowl.

3. Heat oil in a wok, stir-fry chopped green onion, stir-fry eggs into pieces, add mushrooms, cucumbers and mung bean sprouts, add soy sauce, refined salt and appropriate amount of water to taste.

4. Cook the vermicelli in a boiling water pot, boil it in cold water, take it out of the bowl, and pour in mushrooms and eggs.