Kim­chi, eggwhite and noo­dle omelette with kim­chi chilli oil

donna hay - Fresh + Light - - Fresh -

noo­dle60g60gth in dried rice noo­dles

2 egg­whites

2 ta­ble­spoons wa­ter

1 tea­spoon sea salt flakes

½ ta­ble­spoon veg­etable oil

½ cup (100g) kim­chi toasted black sesame seeds, to serve mi­cro (baby) pur­ple radish+, to serve kim­chi chilli oil

1 ta­ble­spoon sesame oil

2 cloves gar­lic, thinly sliced

2 star-anise

½ tea­spoon dried chilli flakes

¼ cup (60ml) re­served kim­chi liq­uid

1 tea­spoon soy sauce

Place the noo­dles in a large heat­proof bowl, pour over boil­ing wa­ter to cover and set aside for 10 min­utes to soak. Drain well and set aside.

To make the kim­chi chilli oil, place the sesame oil, gar­lic and star-anise in a small fry­ing pan over high heat. Cook for 1 minute or un­til golden. Add the chilli flakes and re­move from the heat. Care­fully add the kim­chi liq­uid and soy sauce and mix to com­bine. Set aside.

Place the egg­whites, wa­ter and salt in a medium bowl and whisk un­til stiff peaks form.

Heat the veg­etable oil in a medium non-stick fry­ing pan over medium heat. Add the noo­dles and cook for 1 minute. Spoon the eggwhite mix­ture into the pan, smooth the top, and top with the kim­chi. Cover with a lid and cook for 2 min­utes or un­til the top is just firm. Us­ing a spat­ula, care­fully fold the omelette in half, place on a plate and top with the kim­chi chilli oil, sesame seeds and radish to serve. SERVES 2.

+ Mi­cro pur­ple radish is avail­able from se­lected green­gro­cers and farm­ers mar­kets. If un­avail­able, use any of your favourite Asian herbs.

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