Boil water in a pot, cook the Chinese glass noodles according to package instructions until soft, then drain.

Thinly slice the onion. Trim the root of the shimeji mushrooms and separate them into bite-sized pieces.

Cut the bacon into 1cm wide strips.

Heat olive oil in a frying pan over medium heat. Add onion, shimeji mushrooms, and bacon, and sauté until the onion becomes tender. Add the cooked glass noodles and mix well.

Turn off the heat and add the sauce ingredients (beaten egg, milk, grated cheese, salt, and pepper). Mix thoroughly and let the residual heat thicken the sauce.