1 pound(s) fresh egg noodles

2 tablespoon(s) sesame oil

1 tablespoon(s) dark soy sauce

2 eggs

1 pinch(s) salt

1 tablespoon(s) peanut or vegetable oil

 

Sesame Sauce:

2 tablespoon sesame seed paste, diluted with 3 tablespoons warm water

2 tablespoon dark soy sauce

2 clove garlic, finely chopped

2 scallions, finely chopped

1 tablespoon white rice vinegar

2 teaspoon sugar

2 teaspoon hot oil (chili oil)

1/2 teaspoon salt

 

1 cucumber, peeled, seeded, and shredded

1/2 pound roast pork, cut into 2-inch strips

 

Cook 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. Beat 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. To make the Sesame Sauce: 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. Variations: Shredded cold chicken can used instead of roast pork. You can also substitute bean sprouts and shredded Chinese cabbage for the cucumbers. From: Dim Sum Made Easy