Egg Noodle Salad
- 1 lb Chinese fresh egg noodles
- 1 small cucumber, seeded and cut into thin matchsticks
- 1 1/4 cups bean sprouts, rinsed
- 3 None green onions, thinly sliced on the diagonal
- 1 tsp sesame oil
- 3 None eggs, lightly beaten
- 1/4 cup store-bought satay sauce
- Place noodles in a large heatproof bowl. Cover with warm water. Let stand for 3 mins; stir with a fork to separate strands. Drain well; return to bowl. Add cucumber, sprouts and 2 of the onions; toss to combine.
- Heat a wok or large skillet on medium-high heat. Add 1/2 the oil; swirl to coat surface. Add 1/2 the eggs; tilt pan to cover bottom. Cook omelet for 1 min or until just set. Transfer to a cutting board; roll up tightly. Repeat with remaining oil and egg. Thinly slice omelet rolls.
- Whisk satay sauce and 1/4 cup water in a small bowl until smooth. Pour over noodle mixture; toss to coat. Serve salad topped with omelet and remaining onion.
egg noodles, cucumber, bean sprouts, green onions, sesame oil, eggs, storebought satay sauce
Taken from recipes-plus.com/api/v2.0/recipes/24437 (may not work)