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|Season: All year
Type: Big dishes
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.
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 medium knife
- large saucepan
- large non-stick frying pan
- egg flip
- bowls – 1 small, 1 large
- whisk or fork
- serving bowls
- 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
- 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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