Chinese Broccolini & Coconut Noodle Bowl
with Omelette Roll-Up
- Gluten
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
If your noodle game was getting a little tired, look no further than this bowl of refreshing surprises! From coconut infused saucy noodles to a very cool, slightly cheffy looking omelette roll up, this dinner will reinvigorate your noodle style for good.
Ingredients
1 bunch
broccolini
1 bunch
Asian greens
1 bunch
spring onions
1 clove
garlic
½ bunch
coriander
¾ packet
Fresh Hokkien Noodles
(Contains: Gluten;)
1 packet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 tin
coconut cream
1
red onion
Not included in your delivery
olive oil
3
egg
(Contains: Eggs;)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Finely slice the spring onion. Cut the broccolini into small florets and finely slice the stalk. Finely slice the red onion. Peel and crush the garlic. Roughly chop the Asian greens. Roughly chop the coriander leaves.
Place the fresh hokkien noodles in a large bowl. Pour over cold water and carefully separate using a fork. Drain and set aside. Note: Be sure to add the correct amount of noodles that your dish is perfectly balanced, just the way we planned it!
Heat a large frying pan or wok over a medium-high heat. Add the sesame seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Increase the heat to high, add a drizzle of olive oil, the broccolini (florets and stalk) and the red onion and stir-fry for 3-5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant.
Add the hokkien noodles, the soy sauce and the Asian greens to the pan with veggies and cook for 1 minute, or until the greens have wilted. Add the coconut cream, mix well and cook for a further 2 minutes, or until the noodles have absorbed the cream. Remove from the heat and mix through the coriander. Divide the coconut noodles between bowls.
In a medium bowl, whisk the egg. Add the spring onion and season with a pinch of salt and pepper.
Return the frying pan or wok to a high heat. Add a drizzle of olive oil and pour in the whisked egg. Cook for 1-3 minutes, or until just set. Slide the egg out of the pan, roll it up and cut into 1 cm strips.
Sprinkle the toasted sesame seeds over the coconut noodles and top with the omelette roll-up strips.
