Japanese Noodle Salad House Style

For the noodle salad, mix the two eggs with 1/2 tsp salt and 1 tsp sugar. Heat some sesame oil in a pan and bake 4-5 thin omelets one after the other.

Layer the omelets, roll them up and cut them into thin strips. Coarsely grate cucumber and carrots, cut spinach leaves into noodles.

Toast sesame seeds in a dry pan and let cool. Cook soba noodles according to package directions and rinse in cold water.

Mix water with soy sauce, sugar, rice vinegar, sesame oil, sambal oelek and salt if desired. Mix noodles with omelet strips and vegetables and pour marinade over.

Divide among 2-3 bowls, top with the sushi ginger and serve sprinkled with the sesame seeds.

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