Egg Noodles with Sesame

How to prepare egg noodles with sesame

1. Heat the oil in a wide pan (about 25 cm, preferably non-stick). Add the onion chopped into thin rings and sprinkle with a little salt. Sauté for a few minutes, just until softened and slightly sweetened. Toward the end, add the ginger and sauté together. Remove from heat and add the finely chopped parsley and sesame oil. Stir. Strain through a fine sieve so you have the greens separate from the oil.
2. In a bowl, beat the eggs well with the flour, mirin, and soy sauce. Add the greens and stir to distribute evenly in the mixture.
3. Wipe the pan in which you sautéed the onion. Add 1 teaspoon of the reserved oil and coat the pan with it. We'll use little oil, like for crepes, to cook thin omelets.
4. Heat the pan and add about 1/2 ladle of the omelet mixture. The amount should be small so the omelets come out very thin, like crepes. This way they'll cook well and flip easily. After pouring the mixture, swirl the pan in a circular motion, like for crepes, so it spreads over the entire surface. If you have excess mixture after the entire bottom of the pan is covered, tilt the pan and remove the excess with a spoon.
5. Cook the omelet for about 1-2 minutes on the first side, until you see it releases and is dry on the edges. If you look underneath, it should be lightly golden—this way the noodles will have a more pleasant taste. Flip the omelet and cook for about 10 more seconds on the second side.
6. Remove the omelet from the pan and keep it covered.
8. Repeat steps 3-6 until you finish the mixture. I got 5 omelets in the 25 cm pan.
9. In the hot pan, add the sesame seeds and toast for a few minutes, stirring frequently, until golden and fragrant.
10. Take two omelets at a time, roll them on the work surface, and then slice them into thin rounds. After slicing all the omelets, spread out the rounds and place them in a bowl.
11. Pour the remaining flavored oil and toasted sesame over them. Stir to distribute evenly. Sprinkle with a little coarse salt (fleur de sel).

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