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.

Skip to Recipe

Serves 4

Prep

15M

Cook

Total

20M

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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!