Season:

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.

• 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

• 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

• 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.