Ingredients
1 lb. fresh egg noodles
2 tbsp. sesame oil
1 tbsp. dark soy sauce
2 eggs
1 pinch salt
1 tbsp. peanut or vegetable oil
2 tbsp. sesame seed paste
2 tbsp. dark soy sauce
2 clove garlic
2 scallions
1 tbsp. white rice vinegar
2 tsp. sugar
2 tsp. hot oil (chili oil)
1/2 tsp. salt
1 cucumber
1/2 lb. roast pork
Preparation
Step 1Cook the noodles in a large pot of boiling water 4 to 5 minutes. Rinse under cold water and drain thoroughly. Add the sesame oil and soy sauce to the noodles and toss well. Cover and refrigerate until ready to serve.Step 2Beat the eggs with the salt and set aside for 10 minutes. Heat a scant teaspoon oil in a wok over medium-high heat. Pour in 1/4 of the beaten egg and make an egg sheet by swirling egg onto sides of wok. Lift up and flip over and let cook briefly on the other side. Repeat to make 3 more sheets. Let the egg sheets cool. Shred into 2-inch-long strips. Set aside.Step 3To make the Sesame Sauce: Mix the sesame seed paste, soy sauce, garlic, scallions, vinegar, sugar, hot oil, and salt in a small bowl.Step 4When it is time to serve, add the sauce to the noodles and toss well. Transfer the noodles to a large platter. Top with the egg strips, shredded cucumber, and roast pork and toss to mix.Variations: Shredded cold chicken can used instead of roast pork. You can also substitute bean sprouts and shredded Chinese cabbage for the cucumbers.
