Omelet & Noodle Dinner

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Servings: 4 Difficulty: Advanced
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Savory egg omelets served over noodles in a rich, aromatic clam and chicken broth
Omelet & Noodle Dinner recipe image
Omelet & Noodle Dinner recipe image
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Omelet & Noodle Dinner

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1075.9

Description

This hearty Omelet & Noodle Dinner is a comforting fusion of textures and flavors, perfect for a cozy weeknight or a satisfying weekend brunch. The dish features fluffy, pan-fried egg omelets loaded with diced ham, crisp bean sprouts, celery, and snow peas. These are served over tender fresh Chinese noodles swimming in a deeply savory broth made from chicken stock, clam juice, ginger, garlic, and a touch of dry sherry. The combination of the rich, umami-packed soup and the savory egg pockets creates a meal that is both filling and elegant.

Ingredients

Directions

  1. Heat 1 teaspoon of oil in a wok or large skillet over high heat. When the pan is nearly smoking, add the bean sprouts, celery, and snow peas.
  2. Stir-fry the vegetables constantly for 1 minute until crisp-tender, then immediately transfer them to a large mixing bowl.
  3. Add the scallions, diced ham, and 2 tablespoons of soy sauce to the bowl with the vegetables. Sprinkle in the cornstarch and mix well to combine.
  4. Pour the beaten eggs and water into the vegetable mixture and stir gently until evenly distributed. Set aside.
  5. Bring a pot of salted water to a boil. Cook the fresh Chinese noodles for 5 minutes, or until tender. Drain and set aside.
  6. In a soup pot, combine dark sesame oil, minced garlic, and minced ginger. Place over low heat and cook for 1 minute until fragrant.
  7. Add the red pepper flakes, chicken broth, clam juice, 3 tablespoons of soy sauce, rice vinegar, and dry sherry to the soup pot.
  8. Cover the pot, increase heat to medium, and bring the broth to a boil. Let it simmer for 5 minutes to meld the flavors.
  9. Heat about 3/8-inch depth of frying oil in a large skillet over high heat.
  10. Ladle 3-ounce portions of the egg mixture into the hot oil. Cook until the edges puff up and the bottoms are golden, about 1 minute.
  11. Flip the omelets and cook on the other side for about 30 seconds until just set. Remove from skillet and drain on paper towels. Cover and keep warm while preparing the remaining omelets.
  12. Divide the cooked noodles among 4 soup bowls. Ladle the hot broth over the noodles.
  13. Place a bed of shredded iceberg lettuce on top of the noodles in each bowl.
  14. Arrange two omelets on top of the lettuce in each bowl. Garnish with fresh cilantro and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1075.9kcal
% Daily Value *
Total Fat 56.5g87%
Saturated Fat 11.0g56%
Cholesterol 161.6mg54%
Sodium 2801.2mg117%
Total Carbohydrate 64.1g22%
Dietary Fiber 16.9g68%
Sugars 15.2g
Protein 74.3g149%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: omelet, noodles, chinese, eggs, ham, broth, clam juice, bean sprouts, snow peas, celery, scallions, ginger, garlic, soy sauce, dinner, breakfast, comfort food, stir fry
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