Name: Shredded omelette salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 6 eggs; 1 tablespoon finely chopped chives; 2 teaspoon soy sauce; 2 tablespoon hoisin sauce; 2 teaspoon rice wine vinegar; 2 cup shredded baby wombok; 250 gram cherry tomatoes, quartered; 2 cup bean sprouts, trimmed; 2 green onions, thinly sliced; 1 long red chilli, thinly sliced; 1/4 cup coriander leaves; chopped peanuts, to serve

Shredded omelette salad

This quick and easy Asian salad is perfect for a light lunch or summer dinner.

Serves 4

Prep

15M

Cook

Total

20M

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Ingredients

6 eggs

1 tablespoon finely chopped chives

2 teaspoon soy sauce

2 tablespoon hoisin sauce

2 teaspoon rice wine vinegar

2 cup shredded baby wombok

250 gram cherry tomatoes, quartered

2 cup bean sprouts, trimmed

2 green onions, thinly sliced

1 long red chilli, thinly sliced

1/4 cup coriander leaves

chopped peanuts, to serve

Method

1.In a large jug, whisk eggs, chives and soy together. Season to taste.

2.Heat a lightly oiled wok on high. Add 1/2 cup egg mixture, swirling to coat base and sides of wok and cook 1-2 minutes or until just set. Transfer to a plate. Repeat with remaining egg mixture.

3.In a small jug whisk hoisin and vinegar together.

4.In a large bowl, combine wombok, tomato, sprouts, onion, chilli and coriander. Toss dressing through. Divide among serving plates.

5.Thinly slice omlette and sprinkle over salad. Scatter with nuts to serve.

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Ingredients

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