Egg Noodle Salad

1. 1

   Place noodles in a large heatproof bowl. Cover with warm water. Let stand for 3 mins; stir with a fork to separate strands. Drain well; return to bowl. Add cucumber, sprouts and 2 of the onions; toss to combine.

2. 2

   Heat a wok or large skillet on medium-high heat. Add 1/2 the oil; swirl to coat surface. Add 1/2 the eggs; tilt pan to cover bottom. Cook omelet for 1 min or until just set. Transfer to a cutting board; roll up tightly. Repeat with remaining oil and egg. Thinly slice omelet rolls.

3. 3

   Whisk satay sauce and 1/4 cup water in a small bowl until smooth. Pour over noodle mixture; toss to coat. Serve salad topped with omelet and remaining onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.