Fried noodle and egg salad

Fried noodle and egg salad

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  • 4 to 6
  • Easy
  • Dairy free Health conscious
  • 10 minutes
  • 5 minutes
  • Woolworths Chenin Blanc Reserve 2014

Ingredients

  • 100 g edamame beans, steamed
  • 2 large carrots, sliced into ribbons
  • 1 large cucumber, sliced into ribbons
  • 2 pimento red peppers, sliced
  • 2 spring onions, sliced
  • 50 g bean sprouts
  • 1 avocado, sliced
  • 4 free-range eggs
  • Vegetable oil, for deep-frying
  • 200 g egg noodles, cooked and drained
  • For the dressing, mix:
  • 5 t soya sauce
  • 3 t sesame oil
  • 5 t rice wine vinegar
  • 1 spring onion, very finely chopped
  • 1½ fresh ginger, grated
  • 2 T coriander, finely chopped
  • 1 garlic clove, crushed
  • ⅓ cup coconut cream
  • Tabasco sauce, 7 drops or ½ red chilli, seeded and chopped)
  • Sugar, to taste

Cooking Instructions

Mix the edamame beans, carrots, cucumber, peppers, spring onions, bean sprouts and avocado and place on a platter. Heat a little oil in a pan, fry the eggs and set aside.

Heat the oil for deep- frying and fry the noodles until golden. Remove using a slotted spoon and drain on kitchen paper.

Top the salad with the fried eggs and crispy noodles. Drizzle with the dressing just before serving.

Discover more extraordinary egg recipes here.

Siba Mtongana Recipe by: Siba Mtongana
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