Kimchi, eggwhite and noodle omelette with kimchi chilli oil
noodle60g60gth in dried rice noodles
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
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.