Omelet & Noodle Dinner
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
mung bean sprouts
|
|
| 2 |
celery stalks
thinly sliced |
*
|
|
| 8 |
snow pea pods
in fine julienne |
*
|
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| ½ | pound |
ham
diced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| 9 | large |
eggs
beaten |
|
| ¼ | cup |
water
|
|
| ½ | pound |
chinese flour noodles
|
* |
| 1 | tablespoon |
sesame oil
dark |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | teaspoons |
ginger
minced |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 2 | cups |
chicken broth, low salt
|
|
| 1 | cup |
clam juice
|
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
rice vinegar
or white vinegar |
|
| ¼ | cup |
sherry
dry |
*
|
| 2 | cups |
iceberg lettuce
shredded |
|
|
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
mung bean sprouts
|
|
| 2 | each |
celery stalks
thinly sliced |
*
|
| 8 | each |
snow pea pods
in fine julienne |
*
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 226.8 | g |
ham
diced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 9 | large |
eggs
beaten |
|
| 59 | ml |
water
|
|
| 226.8 | g |
chinese flour noodles
|
* |
| 15 | ml |
sesame oil
dark |
|
| 15 | ml |
garlic
minced |
|
| 1E+1 | ml |
ginger
minced |
|
| 1.3 | ml |
red pepper flakes
|
|
| 473 | ml |
chicken broth, low salt
|
|
| 237 | ml |
clam juice
|
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
rice vinegar
or white vinegar |
|
| 59 | ml |
sherry
dry |
*
|
| 473 | ml |
iceberg lettuce
shredded |
|
| 1 | x |
cilantro
|
*
|
Directions
Heat 1 teaspoon oil in a wok or skillet over high heat; when the pan is nearly smoking, add the sprouts, celery and snow peas.
Cook, stirring constantly, for 1 minute and immediately pour the veggies into a work bowl.
Add scallions, ham and soy sauce.
Sprinkle in cornstarch and mix well.
Add eggs and water, and mix.
Set the mixture aside.
Cook the noodles for 5 minutes in boiling salted water.
Drain and set aside.
Combine sesame oil, garlic and ginger in a soup pot and place over low heat.
Cook 1 minute.
Add pepper flakes, broth, clam juice, soy sauce, vinegar and sherry.
Cover, increase heat to medium, and boil 5 minutes.
Heat oil (about ⅜ inch depth) in a large skillet over high heat and add 3-ounce ladles of the egg mixture.
Cook until edges puff, about 1 minute, flip and cook on the other side for about 30 seconds.
Remove omelets and drain on towels.
Cover and keep warm while preparing others.
When it's time for dinner, divide noodles and broth between 4 soup bowls.
Make a bed of shredded lettuce.
Arrange omelets on top of lettuce.
Toss some cilantro on top and serve.
