Noodles And Omelette Salad

::Tasty Oriental flavours mingle in this layered  salad. Colourful, crisp vegetables are topped with Chinese egg noodles, broccoli and bean sprouts,
and strips of savoury flat omelette are the finishing touch ::

   { Preparation & Cooking Time : 35 Min }
          Difficulty : Easy
         Meal Type : Egg
                Serve : 4-5 

      Ingredients
 •  225 grams (8 oz) broccoli, broken into small florets.
 •  250 grams (8½ oz) medium Chinese egg noodles.
 •  250 grams (8½ oz) bean sprouts.
 •  250 grams (8½ oz) young pak choy, shredded.
 •  7 eggs.
 •  1 tablespoon milk or water
 •  1 teaspoon soy sauce.
 •  2 teaspoon sunflower oil.
 •  1 can water chestnuts,about 220 grams, drained
     and sliced or quartered.
 •  1 carrot, coarsely grated.
 •  1 red pepper, seeded and thinly sliced.
 •  3 tablespoon coarsely chopped fresh coriander.
 •  3 tablespoon sesame seeds.
 •  Rice vinegar dressing.
 •  2 teaspoon caster sugar.
 •  3 tablespoon rice vinegar.
 •  1½ tablespoon soy sauce.
 •  2 tablespoon toasted sesame oil.
 •  1 tablespoon grated fresh root ginger.
 •  salt and pepper.


    Preparation Method
1. Drop the broccoli into a large saucepan of boiling water and boil for 10 seconds. 
  Add the noodles to the pan breaking them up as you drop them into the boiling water,
  then remove from the heat. Add the beans sprouts and leave to soak for 4 minutes.

2. Add the pak choy to the pan of hot water and stir round to wilt slightly then drain the
  noodles and vegetables well. Transfer to a mixing bowl.

3. Lightly beat the eggs with the milk or water and the soy sauce. Heat 1/2 teaspoon
  of the sunflower oil in an 18 cm (7 in) non-stick omelette pan and add one-quarter of
  the egg mixture. Cook for about 2 minutes, stirring gently and lifting the edges of the,

  omelette to let the uncooked egg mixture run onto the pan, until the omelette is set.
  Slide onto a plate. Repeat to make another 3 omelettes removing them and stacking
  them as they are cooked. When they are all ready cut them into thin strips.

4. To make the dressing, whisk together the sugar, vinegar, soy sauce,sesame oil,

  ginger, and salt and pepper to taste in a large mixing bowl. Drizzle half the dressing 
  over the noodle mixture and toss. Add the water chestnuts, carrot and red pepper to
  the remaining dressing in the bowl and toss well to coat the vegetables. 

5. Arrange the carrot salad on a platter and spoon the noodle salad on top. Sprinkle with
  the spring onions, coriander and sesame seeds then add the omelette strips.
  Serve immediately.

       
  :: Peppers have a naturally waxy skin, which helps to protect them against oxidation
    and stops vitamin C from being lost during storage, so their vitamin C content
    remains high, even several weeks after harvesting. Store peppers in the fridge to
    keep them fresh for longer. * Eggs are an inexpensive source of protein and they
    provide useful amounts of vitamins A, B2, B12, E and niacin. Although they contain
    cholesterol, recent studies suggest that unless you suffer from diabetes you can
    safely eat up to 7 eggs a week without increasing the risk of heart disease or
    stroke ::

                    
          ENJOY