Cook the noodles for about 3 minutes and drain in a colander. Run under tap water and drain well.
Julienne the cucumber and shred the crab sticks thinly.
Make the kinshi-tamago. Beat one egg and divide into two portions. Fry two thin omelets in a frying pan and julienne.
Make sure the noodles are drained really well. Put all the ingredients and seasonings in a bowl and mix.
Transfer to a serving dish. Serve.
Story Behind this Recipe
I just felt like eating a cellophane noodle salad and created this recipe.
Cook the noodle following the package instructions. Choose noodles that will withstand heat while cooking. The seasoning is an approximate, so adjust to your liking. Make this salad using leftovers in your fridge.