Peanut Noodle Salad with Omelette
Prep:  20 minutes
Cook:  10 minutes
Serves:  6
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
Asian
23
Recipe by: Australian Eggs
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.
Credit: Whisk Media Group
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Peanut Noodle Salad with Omelette
Ingredients:
Peanut Sauce
Noodle Salad
Method:
Peanut Sauce
  1. Slowly whisk together peanut butter, garlic, soy and lime juice. Whisk in boiling water until it comes together into a smooth sauce. Set aside
Noodle Salad
  1. Whisk egg, chilli flakes and sesame oil together
  2. 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
  3. 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
Tips & Hints:
  • If the oil is separating from the sauce (this can happen from the oil in the peanut butter, but it's easy to fix!), add a few drops of water at a time and whisk until it comes back together
  • For a quicker salad, toss a bag of shredded salad mix from the supermarket with the rice noodles, green onions and edamame
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