Cold Noodle Salad With Sesame Paste Sauce
|Egg noodles||1 Pound (Fresh)|
|Sesame oil||2 Tablespoon|
|Dark soy sauce||1 Tablespoon|
|Frozen precooked roast pork||1⁄2 Pound|
|Peanut oil/Vegetable oil||1 Teaspoon (Leveled)|
|Sesame paste||2 Tablespoon, diluted with 3 tablespoon warm water|
|Warm water||3 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|White rice vinegar||1 Tablespoon|
|Hot oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Scallion stalks||2 , finely chopped|
Drop the noodles in boiling water and boil 4 to 5 minutes.
Rinse under cold water and drain thoroughly.
Add 2 Tbs sesame oil and 1 Tbs dark soy sauce to the noodles and toss well.
Cover and chill in the refrigerator.
Thaw the roast pork and shred into 2 inch long (5 cm) strips.
Peel and shred the cucumber.
Beat the eggs with a pinch of salt and set aside for 10 minutes.
Heat a little oil in a wok, 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 procedure to make 3 more sheets.
Let the egg sheets cool, then shred them into 2 inch long (5 cm) strips.
Mix the remaining ingredients to make the combined sesame paste sauce.
When it is time to serve, pour the sauce all over the noodles and toss well.
Transfer onto a large platter.
Top with the shredded cucumber, roast pork, and egg strips.