Noodle and Omelet Salad is a layered side dish which is a perfect mixture of Asian flavors. The crispy & colored vegetables are topped by broccoli, Bean sprouts and Chinese egg noodles. The delicious and eye-catching strips of the savory omelet give a perfect finishing touch to the Noodle Omelet Salad.
Preparation time: 20 minutes
Cook time: 15 minutes
Serving size: 04
Utensils needed: frying pan, spoons, mixing bowls, large serving platter, stove
- 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 ingredients:
- 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
Fill a saucepan with water and place it on a stove over medium heat. Wait until the water starts boiling and add in the broccoli. Let the broccoli boil for 8 to 10 seconds. Now, break the noodles and add them to the boiling water in the saucepan. Remove the pan from heat and add in the bean sprouts. Let the bean sprouts blanch for around 3 to 4 minutes.
Now, place the pak choy in to the pan of hot water for a few seconds until wilted lightly, stirring all around the pan. Drain the noodles and the vegetable mixtures thoroughly and place them in a large serving bowl.
Take a medium mixing bowl and pour in milk and the soya sauce. Crack the eggs into the mixing bowl and lightly mix the ingredients. Set the bowl aside.
Grab a medium non-sticking frying pan or omelet pan and place it on the stove over medium heat. Add in half tablespoon of vegetable oil and wait until warm. Now pour in one quarter of the egg mixture. Cook it for approximately two minutes. Make sure to stir softly and lift the edges of the omelet in order to make sure that the uncooked egg run on to the frying pan. Once the omelet is ready, slide it on to a serving plate.
Repeat step 4 to make three more omelets.
Now cut the omelet into thin strips and set them aside.
Pick a medium bowl and add in rice vinegar, sesame oil, soya sauce, grated fresh ginger, and castor oil. Top the ingredients with a pinch of salt and ground black pepper to taste. Mix for a few seconds until all the ingredients incorporate well and form a thick and smooth dressing.
Gently drizzle the dressing over the noodle-mixture in the bowl and toss them lightly to coat well.
Add chestnuts, carrot, water and capsicum to the remaining dressing in the bowl and mix them thoroughly.
Now arrange the carrot salad on a large serving platter and spoon the noodle salad on the top. Sprinkle the salad with fresh coriander, sesame seeds and spring onions.
Finally, place the omelet strips over the salad and serve immediately.