For the egg noodles, heat clarified butter in a large frying pan and briefly toast the noodles in it. Pour over the whisked eggs until they set. Season with salt, herb salt and pepper.
Continue to roast on low heat. In the meantime, wash the lettuce and tear it into coarse pieces. Wash the cucumber and cut it into quarters. Also wash the bell bell pepper, remove the seeds and cut into joulienne.
Put everything in a large bowl. Marinate and just before serving pour a little oil and mix nicely. Sprinkle the egg noodles with chopped chives and serve.