Asian Summer Noodle Salad

For the dressing, combine all ingredients in a small bowl and whisk together until homogeneous and thickened slightly. Set aside or refrigerate for up to a week. Whisk briefly immediately before serving.

For the noodles, set a large pot of water to boil over high heat. When boiling add the noodles and cook until just tender, about 3 minutes (Adjust time for angel hair if using).

Drain the noodles and rinse under cold water until the noodles are well chilled. Arrange the noodles in an even layer on a serving platter or rectangular baking dish and set aside.

Meanwhile, heat a large non-stick skillet over medium heat. When hot, add the oil. Add the beaten eggs and swirl to coat the bottom of the pan with the thinnest possible layer of egg. Cook until set, about 1 minute.

Remove omelet from pan to a paper towel lined plate and when cool enough to handle roll tightly and thinly slice. Cool completely.

Place the sliced lettuce over the noodles in an even layer. Top with the cucumber, cooled eggs, scallions and optional carrots and sprouts.

Serve immediately or cover with plastic wrap and refrigerate for up to 8 hours. Pass the dressing after serving individual portions of salad.