1. Cut tomato into cubes, celery leaf into small pieces, diced mushrooms, chopped green onions
2. Put the dried rice noodles in a pot and cook for 10 minutes on medium-low heat, and cool water twice
3. Mix chopped green onion and egg
4. Put the oil in the pot and heat it, put the egg liquid in the shape and remove it
5. Add a little oil and stir fry the tomatoes
6. Put shiitake mushrooms
7. Stir-fry until the tomatoes are sandy, add rice noodles and soy sauce
8. Stir well and add salt and celery leaves
9. The celery leaves are soft, put the eggs, mix well and turn off the heat.
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