Omelet Noodle Dinner
Ingredients
- 1/2 cup mung bean sprouts ⓘ
- 2 each celery stalks sliced ⓘ
- 8 each snow pea pods julienned ⓘ
- 1/4 cup scallions, spring or green onions sliced ⓘ
- 1/2 pound ham diced ⓘ
- 2 tablespoons soy sauce, tamari ⓘ
- 1 tablespoon cornstarch
- 9 large eggs beaten ⓘ
- 1/4 cup water ⓘ
- 1/2 pound noodles ⓘ
- 1 tablespoon sesame oil ⓘ
- 1 tablespoon garlic minced ⓘ
- 2 teaspoons ginger minced ⓘ
- 1/4 teaspoon red pepper flakes ⓘ
- 2 cups chicken broth
- 1 cup clam juice ⓘ
- 3 tablespoons soy sauce, tamari
- 2 tablespoons rice vinegar
Instructions
- 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 38 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.
Nutrition & Diet Analysis (per serving)
688
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).