Name: Chicken, omelette and noodle salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 3 green onions, thinly sliced; 2 tablespoon water; cooking oil spray; 1/2 large barbecued chicken, skin and bones discarded, thickly shredded; 2 100g packets fried noodles; 150 gram snow peas, thinly sliced lengthways; 1 large carrot, grated; 1/4 red cabbage, core removed, shredded; 2 tablespoon soy sauce; 2 tablespoon sweet chilli sauce; 3 teaspoon fish sauce; 3 teaspoon sesame oil dressing; coriander leaves, to garnish

Ingredients

4 eggs, at room temperature

3 green onions, thinly sliced

2 tablespoon water

cooking oil spray

1/2 large barbecued chicken, skin and bones discarded, thickly shredded

2 100g packets fried noodles

150 gram snow peas, thinly sliced lengthways

1 large carrot, grated

1/4 red cabbage, core removed, shredded

2 tablespoon soy sauce

2 tablespoon sweet chilli sauce

3 teaspoon fish sauce

3 teaspoon sesame oil dressing

coriander leaves, to garnish

Method

1.Whisk eggs, half the onion and water in a jug.

2.Heat a frying pan over moderate heat. Spray with oil.

3.Add egg; tilt to cover base. Cook 2 minutes, or until set underneath. Turn; cook a further 1 minute, or until golden brown underneath. Slide egg onto a chopping board: slice thinly.

4.Combine chicken, remaining onion, half the noodles, snow peas, carrot and cabbage in a large bowl. Whisk sauces and dressing in a jug; drizzle over salad.

5.Spoon salad onto a large serving platter. Top with remaining noodles, omelette and coriander leaves to garnish. Serve.

Fish sauce is salty; taste before adding extra salt.
Note

Woman's Weekly Food

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Ingredients

Method

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