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

2. 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.

3. Cook the noodles in a boiling water pot, boil them in cold water, take them out of the bowl, and pour in mushrooms and eggs.