Glass Noodle Salad

Steps

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1. 1
   Crack an egg into a bowl and beat thoroughly.
   ≈0:00
2. 2
   Heat a frying pan with vegetable oil over medium heat for about 30 seconds.
   ≈0:07
3. 3
   Pour the beaten egg into the pan and spread it out. Once set, increase the heat to high.
   ≈0:16
4. 4
   Cook over high heat for about 10–15 seconds, then turn off the heat and let sit for about 1 minute.
   ≈0:24
5. 5
   When the egg crepe floats up, use chopsticks to help flip it.
   ≈0:33
6. 6
   Flip and cook for about 10 seconds over medium heat. Remove to a cutting board and let cool.
   ≈0:39
7. 7
   Slice the cucumber diagonally first, then cut into strips about 5 mm wide.
   ≈0:53
8. 8
   Peel the carrot, slice thinly, then julienne into thin matchsticks.
   ≈1:00
9. 9
   Halve the ham slices and julienne them.
   ≈1:13
10. 10
    Place glass noodles and carrots in a bowl, spread them out, add water to fully cover, and place a lid on top.
    ≈1:24
11. 11
    Microwave at 600 W for 5 minutes.
    ≈1:34
12. 12
    Roll the egg crepe from one end, halve it, and cut into thin strips.
    ≈1:41
13. 13
    Check that the noodles have softened after microwaving, drain thoroughly, and return to the bowl.
    ≈1:51
14. 14
    Add sugar and chicken stock powder, and mix well.
    ≈2:03
15. 15
    Add soy sauce, vinegar, minced garlic, sesame oil, and both types of sesame seeds. Mix thoroughly.
    ≈2:09
16. 16
    Add the cucumber, ham, and egg strips, toss everything together, and the salad is ready.
    ≈2:16