Cooked - Vietnamese Choy Sum And Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Choy Sum And Noodle Salad

6.0

50g dried vermicelli noodles

2 bunches baby choy sum, trimmed, leaves and stems separated

1 tsp vegetable oil

2 eggs, lightly beaten

1 large carrot

½ cup fresh mint leaves

½ cup fresh coriander sprigs, leaves picked, stems finely chopped

¼ cup finely chopped roasted salted peanuts

1 ½ tbsp lemon juice

1 ½ tbsp fish sauce

1 ½ tsp sambal oelek

1 ½ tsp caster sugar

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender, adding choy sum stems during last 2 minutes. Using a fork, separate noodles. Drain. Refresh under cold water. Drain well.
Heat a wok over high heat. Add oil. Swirl to coat. Add egg, swirling wok so egg covers base. Cook for 1 to 2 minutes or until set. Slide onto a board.
Make Dressing: Combine all ingredients and 3 teaspoons water in a screw-top jar. Secure lid. Shake until sugar has dissolved.
Roll up omelette. Thinly slice. Using a julienne peeler, cut carrot into long, thin strips. Place noodle mixture, choy sum leaves, carrot, mint and coriander in a large serving bowl. Gently toss to combine. Top with sliced omelette. Drizzle with dressing and sprinkle with peanuts. Serve.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 27 weeks ago

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