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Omelet And Noodle Dinner

Omelet and Noodle Dinner recipe image
This hearty Omelet and Noodle Dinner combines the comforting texture of soft, fluffy egg omelets with the robust flavors of a savory Asian-inspired broth. The dish features tender Chinese noodles swimming in a fragrant soup base infused with garlic, ginger, sesame oil, and a touch of dry sherry. Crispy bean sprouts, celery, and snow peas add a refreshing crunch, while shredded lettuce provides a cool contrast to the hot broth. It's a perfect meal for busy weeknights or a satisfying weekend brunch that bridges breakfast and dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 624.3
Description
This hearty Omelet and Noodle Dinner combines the comforting texture of soft, fluffy egg omelets with the robust flavors of a savory Asian-inspired broth. The dish features tender Chinese noodles swimming in a fragrant soup base infused with garlic, ginger, sesame oil, and a touch of dry sherry. Crispy bean sprouts, celery, and snow peas add a refreshing crunch, while shredded lettuce provides a cool contrast to the hot broth. It's a perfect meal for busy weeknights or a satisfying weekend brunch that bridges breakfast and dinner.
Directions
  1. 1
    Heat 1 teaspoon of oil in a wok or large skillet over high heat until nearly smoking.
  2. 2
    Add bean sprouts, celery, and snow peas; stir-fry constantly for 1 minute.
  3. 3
    Immediately transfer the vegetables to a large work bowl.
  4. 4
    Add scallions and 2 tablespoons of soy sauce to the bowl; mix well.
  5. 5
    Sprinkle cornstarch over the mixture and stir to combine.
  6. 6
    Add beaten eggs and water to the bowl; mix thoroughly.
  7. 7
    Set the egg mixture aside.
  8. 8
    Cook fresh Chinese noodles in boiling salted water for 5 minutes.
  9. 9
    Drain noodles and set aside.
  10. 10
    In a soup pot, combine dark sesame oil, minced garlic, and minced ginger over low heat.
  11. 11
    Cook for 1 minute until fragrant.
  12. 12
    Add red pepper flakes, chicken broth, remaining 3 tablespoons of soy sauce, rice vinegar, and dry sherry.
  13. 13
    Cover, increase heat to medium, and boil for 5 minutes.
  14. 14
    Heat about 3/8-inch depth of frying oil in a large skillet over high heat.
  15. 15
    Add 3-ounce ladles of the egg mixture to the hot oil.
  16. 16
    Cook until edges puff up, about 1 minute.
  17. 17
    Flip omelets and cook on the other side for about 30 seconds.
  18. 18
    Remove omelets and drain on paper towels.
  19. 19
    Cover and keep warm while preparing remaining omelets.
  20. 20
    Divide cooked noodles between 4 soup bowls.
  21. 21
    Ladle hot broth over the noodles.
  22. 22
    Make a bed of shredded iceberg lettuce on top of the noodles.
  23. 23
    Arrange the cooked omelets on top of the lettuce.
  24. 24
    Toss fresh cilantro on top and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 624.3kcal
% Daily Value *
Total Fat 36.6g57%
Saturated Fat 5.8g29%
Cholesterol 39.2mg14%
Sodium 1519.5mg64%
Total Carbohydrate 45.9g16%
Dietary Fiber 14.1g57%
Sugars 13.7g
Protein 30.1g61%

* 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, broth, chicken, eggs, sesame, garlic, ginger, bean sprouts, celery, snow peas, scallions, soy sauce, cornstarch, vinegar, sherry, lettuce, cilantro, dinner, fusion
Read it online: https://www.chefs-mate.com/recipe/omelet-and-noodle-dinner/