Serves: 2
Prep Time: 15 mins.
Total Time: 15 mins.
Ingredients:
3 oz. Bean Thread Noodle (Harusame)
* Available at your local Asian Food Store or Amazon (Buy
Eden Mung Bean Pasta (Harusame)- Gluten-Free Specialty Noodles -2.4oz
)
2 Eggs, beaten
1 Cucumber (Preferably Japanese, if English, scrape out any seeds with a teaspoon), thinly sliced into strips
2-3 Slices of Ham, cut half and thinly sliced into strips.
~ A ~
2 tbs. Sugar
4 tbs. Soy Sauce
3 tbs. Vinegar (Preferably Rice, if not white wine vinegar)
1/2 tbs. Sesame Oil
1 tbs. Sesame Seed
1. In a small bowl, mix all the ingredients listed under ~A ~ (hereafter "Dressing"). Chill in a efrigerate.
2. In a medium pot of boiling water, cook the bead thread noodle according to the package instructions. Drain and rinse the noodle with cold water, until the noodle becomes cool. Set aside.
3. Heat a small skillet (or non-stick pan) over a low-medium heat and coat with a little oil. Add 1/3 of the egg and rapidly swirl it around until it just coats the bottom. Cook on low heat for about a minute, until the egg is set. Using a spatula, transfer to a plate. Repeat with the remaining egg. Once the egg cools off, fold each into thirds and cut into thin strips.
4. In a medium bowl, mix the bean thread noodle, cucumber, ham. Toss with the dressing. Serve immediately.
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