Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.Slice your cucumber into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.Finely chop your shallots and spring onion.Cut and squeeze your lemon so you can use the juice later.Toast hazelnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.Heat olive oil in a pan and add shallots, and fry at lower temperature for several minutes.Turn up the heat to medium and add Bean Sprouts and Cherry Tomatoes to your pan and fry for 5 minutes.Fry your eggs and set aside to use as a topping.Add lemon and tahini to your pan and mix.Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.Add Hazelnuts and Spring Onion on top.