1 lb thin Chinese wheat noodles (or spaghetti), drained and rinsed with cold water
cucumbers, thinly sliced
carrots, thinly sliced
1 tsp salt
ham, thinly sliced, or shredded rotisserie chicken (optional)
cilantro, chopped, for topping
scallions, sliced, for topping
8 Tbsp Chinese sesame paste (or tahini)
2 Tbsp almond butter (or creamy peanut butter)
3 Tbsp soy sauce
4 Tbsp sesame oil
1/4 tsp kosher salt
1 1/2 Tbsp brown sugar
8 Tbsp hot water
2 Tbsp black vinegar (or rice vinegar)
2 garlic cloves, minced
- Cook the noodles according to the package. Drain and rinse with cold water once done. Set aside.
- Mix all the sauce ingredients together until it becomes a smooth consistency. Add more water as needed.
- Cook the eggs: In two batches, whisk eggs (3 eggs at a time) and 1/2 tsp salt. In a hot pan, add in egg mixture to create a thin layer. Let the eggs sit for 30 seconds, then flip and cook for another 30 seconds, until no longer runny. Repeat for the second batch. Let cool, and thinly slice into strips.
- To serve, start with noodles. Top with preferred toppings (carrots, cucumber, egg, ham/chicken). Mix with sesame dressing and top with chopped cilantro and sliced scallions. Enjoy!