Chinese-style Cellophane Noodle Salad

1. 1

   Slice the cucumbers thinly, sprinkle with salt and put in a colander or sieve.

2. 2

   Boil the noodles following the instructions on the package.

3. 3

   Drain, cool in cold running water, and drain again.

4. 4

   Add a little salt to the egg and mix.

5. 5

   Coat a frying pan thinly with oil, and make several usuyaki tamago (thin omelets) with the beaten egg.

6. 6

   Once cooled, julienne.

7. 7

   You can skip this and make finely scrambled eggs.

8. 8

   Cut the ham in half and slice into 5 mm wide pieces.

9. 9

   When the cucumber has wilted, squeeze it out very well to remove excess moisture.

10. 10

    Mix the flavoring ingredients in a bowl large enough to hold all the other ingredients.

11. 11

    You don't have to add the ra-yu.

12. 12

    Chop up the cooked noodles into easy to eat pieces, add to the bowl with the flavoring ingredients.

13. 13

    Add the cucumber, ham, and egg to the bowl and mix well.

14. 14

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* Per serving · 4 servings · Values may vary.

No additional tips available.