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Suggest a better descriptionThis omelet-noodle combination is a bit of nostalgia for people who loved the Chinese-American restaurants of the 50s and 60s. HEAT 1 TEASPOON OIL in a wok or skillet over high heat; when the pan is nearly smoking, add the sprouts, celery and snow peas. Cook, stirring constantly, for 1 minute and immediately pour the veggies into a work bowl. Add scallions, ham and soy sauce. Sprinkle in cornstarch and mix well. Add eggs and water, and mix. Set the mixture aside. Cook the noodles for 5 minutes in boiling salted water. Drain and set aside. Combine sesame oil, garlic and ginger in a soup pot and place over low heat. Cook 1 minute. Add pepper flakes, broth, clam juice, soy sauce, vinegar and sherry. Cover, increase heat to medium, and boil 5 minutes. Heat oil (about 3/8-inch depth) in a large skillet over high heat and add 3-ounce ladles of the egg mixture. Cook until edges puff, about 1 minute, flip and cook on the other side for about 30 seconds. Remove omelets and drain on towels. Cover and keep warm while preparing others. When its time for dinner, divide noodles and broth between 4 soup bowls. Make a bed of shredded lettuce. Arrange omelets on top of lettuce. Toss some cilantro on top and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (868g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 995 | ||
Calories from Fat: 577 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.1g | 85 % | |
Saturated Fat 19.5g | 98 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 2412.3mg | 742 % | |
Sodium 1933.2mg | 67 % | |
Potassium 1158.5mg | 30 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.6g | ||
Protein 86.1g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 995
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