Beat the eggs in a bowl, cook it as thin omelette, slice 5mm wide after cooled.
Cut cucumber in 4 lengthwise, then slice thinly.
Slice the ham thinly into strips.
Cook the noodles in rapid boiling water for 3 minutes and dunk into large bowl of ice cubes and water, stir until noodles cooled, then drain.
Place noodles in each serving bowl, place the egg, ham, cucumber and lettuce on top. Sprinkle with 2-3 teaspoon of the dressing. Garnish with green onion and serve. Mix well before eating. Sometimes instead of the ham, I use shredded barbequed chicken.
Salad can be prepared few hours ahead of time with dressing kept in separate bowl.
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Crunchy noodle salad
Serves 4
1 pkt Crunchy Noodles
1 Chinese cabbage shredded
6 shallots (chopped)
100g Roasted slivered almonds or pine nuts
Dressing
1/4 cup white vinegar
1/4 cup castor sugar
1 tbsp soy sauce
2 tbsp sesame oil
1/2 cup olive oil
What you do:
Except for the noodles, combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a saucepan and stir over low heat until the sugar is dissolved. Set aside to cool.
Add dressing to salad and mix well. Just before serving toss through the noodles.
To turn this salad into a meal you can add some chicken, or bbq'd pork.
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Tuna and potato salad
8-10 Baby potatoes
3 tbsp whole egg mayonnaise
1/2 cup corn kernals
1/2 cup peas
1 carrot grated
1 tin of tuna in springwater
Boil the potatoes until just tender. Set aside to cool. Once cooled, mix all ingredients in a large bowl and serve.
I sometimes add a couple of boiled eggs too.
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