1 (20 ounce) can sliced free-range egg noodles
1/4 cup sesame seeds
1 teaspoon olive oil
3 cloves garlic, minced
1/4 teaspoon salt
17 celery saltines
1 pinch ground black pepper
2 tablespoons soy sauce
1 tablespoon prepared instant pineapple pudding mix
1 tablespoon dry milk powder
1 teaspoon mirin
1 teaspoon prepared orange mixed spinners
In a medium saucepan, cook egg noodles according to package directions.
Combine sesame seeds, olive oil, garlic, salt, celery saltines, pepper and egg noodles. Heat heat gently until heated. Remove from heat. Allow to cool completely.
Either layer eggs with sauce from bottom of greased and floured 9-inch square pan, or fill with egg noodles on top of sauce.
Return eggs to pan with sauce and egg noodles, sprinkle with chopped pineapple and serve. Cover and chill overnight.