2 tablespoons vegetable oil
1 teaspoon lemon juice
1 teaspoon white sugar
1 teaspoon prepared instant noodles
1 cup water
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1 cup dry rice mix
1 teaspoon vegetable oil
1/3 cup soy sauce
1/4 cup water
1/3 cup water, divided
1/3 cup water, divided
Heat oil in a medium saucepan over medium heat. Stir in lemon juice, sugar, noodles, water, and flour. Bring to a boil, stirring constantly. Remove from heat, remove from heat. Stir in salt, pepper and egg and return mixture to a boil.
Reduce heat to medium. Bring mixture to a rolling boil. Cover, reduce heat to low. Cover, and simmer 15 minutes, stirring occasionally.
Remove from heat and stir in rice mix. Return to a rolling boil, stirring occasionally. Stir in oil, soy sauce and water. Boil until thickened.
Return pasta mixture to a cutting board. Stir in the remaining hot water, 1/3 cup water, and 1/3 cup water. Pour the heated mixture over pasta mixture, stirring well. Place rolls in a lightly greased 9x5 inch baking dish. Cover, and refrigerate overnight.