Chilled Chinese Noodles

• 2 packets Chinese egg noodles
• 6 slice Ham
• 1 Cucumber
• 1 handful Bean sprouts
• 2 Eggs for the kinshi tamago
• 2 tbsp Katakuriko slurry
• 1 pinch Salt
• 200 ml Chicken stock
• 3 tbsp Vinegar
• 3 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Sesame oil

1. Make the kinshi tamago.
2. Beat the eggs and add the ingredients.
3. Heat a little oil in a frying pan and spread the oil around.
4. Divide the egg mixture into 2 portions and make 2 thin omelets.
5. After it has cooled, julienne the omelets.
6. This is the kinshi tamago.
7. Julienne the ham and cucumber into the same lengths.
8. Quickly blanch the bean sprouts in boiled water (add 1 teaspoon of vinegar just at the end and drain well in a colander).
9. Cook the Chinese noodles.
10. Run under water after cooking and drain really well.
11. Combine the ingredients to make the noodle sauce.
12. Arrange everything on serving dishes and pour the sauce over.
13. Done!

packets chinese egg noodles, ham, cucumber, handful, eggs, slurry, salt, chicken, vinegar, soy sauce, sugar, sesame oil

Taken from cookpad.com/us/recipes/142543-chilled-chinese-noodles (may not work)