Asian noodle salad

imageSeason: All year

Type: Big dishes

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: eggs, carrots, Asian greens, spring onions, Vietnamese mint, chives

Recipe source: Adapted from a recipe by Emma Lupin Alawa Primary, Northern Territory.

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • large saucepan
  • colander
  • large non-stick frying pan
  • egg flip
  • peeler
  • scales
  • bowls – 1 small, 1 large
  • grater
  • whisk or fork
  • serving bowls

 

Ingredients

  • canola oil
  • 300 g Asian greens
  • 6 eggs
  • soy sauce
  • rice wine vinegar
  • 2 cups Vietnamese mint
  • 8 spring onions
  • 600 g bean sprouts
  • 2 carrots
  • 1 quantity Asian Egg Noodles

 

Dressing

  • small handful chives
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons fish sauce
What to do

  • Set out your ingredients.
  • Put a saucepan of water on to boil and once boiling add the egg noddles. Test after 3 minutes and boil a little more if not cooked through.
  • Drain the noodles in cold water and pour into a large bowl; stir through a little canola oil and set aside.
  • Slice the Asian greens into 1 cm thick slices.
  • In a metal bowl, whisk the egg 3 at a time with a fork. Add a couple of drops of soy sauce and a little rice wine vinegar.
  • Heat a little oil in the frying pan over medium-high heat and add the egg mixture.   Cook until just firm then flip and cook the omelette on the other side. Remove and cut into strips.
  • Chop up the mint and spring onions.
  • Peel and grate the carrots.
  • Make the dressing by mixing together the dressing ingredients in a small bowl with a fork.
  • Mix the sprouts and beans into the noodles.
  • Divide between the serving bowls and pour a little of the dressing over each. Top with the sliced egg and sprinkle over herbs and spring onions.

 

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