Ingredients
1lbfresh egg noodles
2tbspsesame oil
1tbspdark soy sauce
2eggs
1pinchsalt
1tbsppeanut or vegetable oil
2tbspsesame seed paste
2tbspdark soy sauce
2clovegarlic
2scallions
1tbspwhite rice vinegar
2tspsugar
2tsphot oil,(chili oil)
½tspsalt
1cucumber
½lbroast pork
Preparation
Cook the noodles in a large pot of boiling water for 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.
Beat the eggs with the salt and set aside for 10 minutes.
Heat a scant teaspoon of oil in a wok over medium-high heat.
Pour in ¼ of the beaten egg and make an egg sheet by swirling the egg onto the sides of the 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, then set aside.
Mix the sesame seed paste, soy sauce, garlic, scallions, vinegar, sugar, hot oil, and salt in a small bowl.
When 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
