Noodle and omelette salad

    Noodle and omelette salad

    Noodle and omelette salad


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    About this recipe: Tasty Asian flavours mingle in this layered salad. Colourful, crisp vegetables are topped with Chinese egg noodles, broccoli and bean sprouts, and strips of savoury omelette are the finishing touch.

    Serves: 4 

    • 1¾ cups broccoli florets
    • 250 g fresh egg noodles
    • 3 cups bean sprouts, trimmed
    • 250 g pak choy, shredded
    • 6 eggs
    • 1 tablespoon milk or water
    • 1 teaspoon soy sauce
    • 2 teaspoons vegetable oil
    • 227 g tin water chestnuts, drained and sliced
    • 1 carrot, peeled and coarsely grated
    • 1 red capsicum, seeded and thinly sliced
    • 5 spring onions, thinly sliced
    • 2 tablespoons chopped fresh coriander leaves
    • 2 tablespoons sesame seeds
    • Rice vinegar dressing
    • 2 tablespoons rice vinegar
    • 1½ tablespoons sesame oil
    • 1 tablespoon soy sauce
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons caster sugar
    • salt and freshly ground black pepper

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Drop the broccoli into a large saucepan of boiling water and boil for 10 seconds. Add the noodles to the pan, breaking them up as you drop them into the boiling water, then remove the pan from the heat. Add the bean sprouts and leave to blanch for 4 minutes.
    2. Add the pak choy to the pan of hot water and stir around to wilt slightly, then drain the noodles and vegetables well. Transfer to a large bowl.
    3. Lightly beat the eggs with the milk or water and the soy sauce. Heat ½ teaspoon of the vegetable oil in an 18 cm non-stick omelette pan or frying pan and add one-quarter of the egg mixture. Cook for about 2 minutes, stirring gently and lifting the edges of the omelette to let the uncooked egg mixture run onto the pan, until the omelette is set. Slide onto a plate. Repeat, making three more omelettes, removing them and stacking them as they are cooked. When they are all ready, cut them into thin strips.
    4. To make the dressing, put all the ingredients in a bowl and whisk well. Drizzle half the dressing over the noodle mixture and toss. Add the water chestnuts, carrot and capsicum to the remaining dressing in the bowl and toss well.
    5. Arrange the carrot salad on a platter and spoon the noodle salad on top. Sprinkle with the spring onions, coriander and sesame seeds, then add the omelette strips. Serve.
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