Egg Noodle Salad

Name: Egg Noodle Salad
Ingredients: 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

7 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.