Name: Egg noodle salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 440 gram thin shelf-fresh egg noodles; 1 lebanese cucumber, seeded, cut into thin matchsticks; 125 gram bean sprouts, rinsed; 2 green onions, thinly sliced diagonally, plus 1 extra, sliced; 1 teaspoon sesame oil; 3 eggs, lightly whisked; 1/4 cup bought satay sauce

Ingredients

440 gram thin shelf-fresh egg noodles

1 lebanese cucumber, seeded, cut into thin matchsticks

125 gram bean sprouts, rinsed

2 green onions, thinly sliced diagonally, plus 1 extra, sliced

1 teaspoon sesame oil

3 eggs, lightly whisked

1/4 cup bought satay sauce

Method

1.Place noodles in a large heatproof bowl. Cover with warm water. Stand for 3 minutes; stir with a fork to separate strands. Drain well; return to bowl. Add cucumber, sprouts and onion; toss to combine.

2.Heat a wok or large frying pan over moderately high heat. Add half the oil; swirl to coat surface. Add half the egg; tilt pan to cover base. Cook omelette for 1 minute or until just set. Transfer to a heatproof board; roll up tightly. Repeat with remaining oil and egg. Thinly slice omelette rolls.

3.Whisk satay sauce and 1/4 cup water in a small jug until smooth. Pour over noodle mixture in bowl; toss to coat. Serve salad topped with omelette and extra onion.

Add 100g finely chopped firm tofu for added protein. Use leftover sprouts in salad sandwiches. Use a mandolin or V-slicer with the fine grater attachment for super-thin cucumber matchsticks.
Note

Woman's Weekly Food

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Ingredients

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