Light and fresh with a taste of that satay sauce flavour you love, this noodle salad with homemade peanut sauce, fresh ingredients, and topped with an omelette is the salad recipe you'll be craving all year round.
Ingreadient:
- ¾ cup (200g) crunchy peanut butter
- 1 clove garlic, crushed
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice
- 4 tablespoons boiling water
- 6 eggs
- Dried chilli flakes (optional)
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 200g dried flat rice noodles
- 2 cups (160g) shredded red cabbage
- 1 carrot, finely shredded
- 4-6 radishes, thinly sliced
- 4 green onions, finely shredded
- ½ cup (85g) edamame
- ½ cup chopped fresh herbs such as coriander, mint and Vietnamese mint
- Roasted peanuts to serve
Direction:
- Slowly whisk together peanut butter, garlic, soy and lime juice. Whisk in boiling water until it comes together into a smooth sauce. Set aside
- Whisk egg, chilli flakes and sesame oil together
- Heat half the vegetable oil in a frying pan over medium-high heat and pour in half the eggs. Swirl the pan to spread eggs evenly and cook for 1-2 minutes, until the eggs have set and the centre is still soft. Transfer to a plate to cool. Repeat with remaining oil and eggs to make 2 omelettes. Roll up and slice into 1cm thick ribbons
- Meanwhile, soak noodles in boiling water for 5 minutes. Drain and refresh with cold water. Drain well and add to a salad bowl along with remaining ingredients. Top with egg omelette ribbons, drizzle with peanut sauce, sprinkle with herbs and roasted peanuts. Serve immediately
