Liang Mian

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Cucumber

  Peeled, raw

  31 ⅛ stick or 280g

• Carrots

  Raw

  10 ⁵⁄₁₆ strip large or 72g

• Scallions

  Green Onions - Freshdirect

  ¼ cup chopped or 25g

• Peanut butter

  Chunk style, without salt

  ½ cup or 129g

• Soy sauce

  Low sodium, Shoyu

  1 ½ tbsp or 24g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Minced Garlic

  Nature's Place

  1 tablespoon or 5g

• Chili Oil

  Wei Chuan

  1 tbsp or 100g

• Sliced ham

  Regular (approximately 11% fat)

  2 slice or 56g

• Chinese Noodles

  Ty Ling

  ⅓ package or 93g

Directions

1. Mix together peanut butter, soy sauce, sesame oil, rice vinegar, garlic, and chili oil.
2. Cook noodles to package directions
3. Cook eggs: scramble eggs in a bowl, pour onto pan into a flat pancake shape. When top is almost dry, flip to cook other side. Remove from pan, roll up egg pancake, and slice into thin strips.
4. Plate: noodles topped with cucumbers, carrots, ham, eggs. Top with sauce. After taking a picture of beautiful plate, mix together and enjoy.