Asian salad with spring onion omelette and peanut sauce

Asian salad with spring onion omelette and peanut sauce

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
5 mins
Photographer
Gorta Yuuki

This salad is delicious as is, or served as a side salad with an Asian-inspired dish, but for a protein boost you can add slices of rare roast beef, cooked chicken, prawns or even tofu.

Ingredients

Quantity Ingredient
2 eggs
salt and freshly ground black pepper
oil, for cooking
2 spring onions, thinly sliced
2 carrots
1 handful bean sprouts
50g baby spinach leaves
coriander leaves
1 red capsicum, sliced
50g peanuts
1 teaspoon sesame seeds, toasted
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sweet chilli sauce

Method

  1. Beat the eggs with a little of the salt and pepper. Heat a wok over high heat then add a splash of oil an d the eggs. Sprinkle on the spring onions and swirl well to coat the side of the wok with the egg mixture. Cook briefly, then lift one edge away from the wok and roll up the omelette. Tip onto a chopping board and allow to cool.
  2. Use a vegetable peeler to slice the carrot into wafer-thin strips. Place them in a large mixing bowl along with the bean sprouts, spinach, coriander, capsicum, peanuts and sesame seeds. Slice the omelette thinly and add it to the salad. Toss lightly to combine.
  3. Make a dressing by whisking together the peanut butter, soy sauce, sesame oil and sweet chilli sauce. Add to the salad and toss to combine.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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