Combination Noodle Salad - cooking recipe

Ingredients

13 oz Chinese egg noodles
1 tbsp sesame oil
1 tbsp vegetable oil
2 None eggs, lightly beaten
4 oz barbecue pork, sliced
3 slices cooked ham, shredded
1 small cucumber, halved lengthwise, seeded and thinly sliced
12 None cooked shrimp, peeled and deveined, tails intact
1 tbsp peeled, slivered ginger, to serve
2 tbsp toasted sesame seeds, crushed
1 small bird's eye chili pepper, seeded and thinly sliced
1/3 cup soy sauce
1 tbsp vinegar

Preparation

Cook noodles in boiling, salted water according to package directions. Drain. Toss with half of sesame oil; set aside to cool.
For the sauce, whisk remaining sesame oil, half of vegetable oil, soy sauce, vinegar, sesame seeds and chili pepper in a small bowl. Season with freshly ground black pepper.
Heat remaining vegetable oil in a small skillet on medium heat. Add egg and swirl to coat bottom of pan. Cook 30 seconds until set; turn and cook other side. Transfer to a cutting board. Roll up and cut into thin strips.
Place noodles in a serving bowl. Top with pork, ham, cucumber and shrimp. Add sauce and toss well. Serve topped with omelet and ginger.