Japanese noodles with vegetables and scrambled eggs

For an omelette, mix eggs with water and a pinch of salt. Shake well with a whisk. From the resulting egg mixture, prepare several small thin omelettes. Transfer to a plate and chill. Then roll into rolls and cut into thin strips across.

Cook Brussels sprouts in boiling salted water for 6-7 minutes. Transfer to ice water. Boil the beans in the same water for 4-5 minutes. Transfer to ice water. Boil the noodles in the same water, following the instructions on the package.

If the beans are long, cut them in half, and cut the Brussels sprouts in half as well. At oyster mushrooms, cut the hard legs, cut the caps into small slices. Finely chop the ginger root and garlic.

Pour vegetable oil into a well-heated deep frying pan or wok and fry oyster mushrooms on it for 2 minutes, stirring occasionally. Add Brussels sprouts, green beans, garlic and ginger, sauté all together 2-3 minutes, stirring occasionally. Add boiled noodles, teriyaki and salt to taste, mix everything well and remove from heat. Add sunflower sprouts, coarsely chopped cilantro, omelette slices and serve.