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Ingredients

• 1¾ cups broccoli florets
• 250 g fresh egg noodles
• 3 cups bean sprouts, trimmed
• 250 g pak choy, shredded
• 6 eggs
• 1 tablespoon milk or water
• 1 teaspoon soy sauce
• 2 teaspoons vegetable oil
• 227 g tin water chestnuts, drained and sliced
• 1 carrot, peeled and coarsely grated
• 1 red capsicum, seeded and thinly sliced
• 5 spring onions, thinly sliced
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons sesame seeds
• Rice vinegar dressing
• 2 tablespoons rice vinegar
• 1½ tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon grated fresh ginger
• 2 teaspoons caster sugar
• salt and freshly ground black pepper

Description

Tasty Asian Flavours Mingle In This Layered Salad. Colourful, Crisp Vegetables Are Topped With Chinese Egg Noodles, Broccoli And Bean Sprouts, And Strips Of Savoury Omelette Are The Finishing Touch.

All Recipes Australia