150 g medium (Japanese) cucumbers, cut into matchsticks
150 g large carrots, cut into matchsticks
garlic puree (optional)
chili crisp (optional)
Directions
Blend the water, soy sauce, rice vinegar, sesame seeds, sugar, and sesame oil, until completely creamy and smooth (takes about 1 minute).
Add the peanuts, and blend until smooth again, about another minute. If you prefer a runnier consistency, add more sesame oil to taste.
If you have Oil Noodles, cook al dente, (should be 2-3 mins). For dried noodles, follow package.
Drain noodles, transfer to an ice bath to cool down completely (20 seconds). Drain again, and drizzle ½ teaspoon of the oil over the noodles to coat. Toss to combine so they don't stick together. Set aside for later.
In a small bowl, whisk the eggs and 1 tablespoon water. Strain the mixture through a fine-mesh sieve and into a clean bowl; this part is important and will make sure the egg comes out uniform and not clumpy.
Pour in the egg mixture into hot pan, spread egg evenly. Immediately cover the pan with a lid and cook for about 1 minute. Turn off the heat and wait until the egg completely solidifies, 30 seconds to 1 minute. When the egg is cool enough to handle, gently peel it off the frying pan with your fingers or chopsticks and place it on a cutting board. Roll it into a burrito and cut it crosswise into thin 4-inch (6-mm) strips.
To serve, divide the noodles into serving plates. Neatly arrange some egg strips, sliced cucumbers, and sliced carrots on top of each serving. Dress with the sesame sauce and plop a bit of the garlic puree and chili crisp on top, if using. Stir the sauce into the noodles. Enjoy immediately or serve chilled.
Original source:Made in Taiwan (by Clarissa Wei); only reproduced here for personal archiving purposes, credits go to original authors.