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    Lunch · Asian
    Vegetarian

    Veggie noodle salad with omelette strips

    Cold noodles tossed through a soy, honey and lemon dressing, with sugar snaps, baby corn and ribbons of omelette on top. It keeps well, so it is a lunch you can make the night before.

    Prep
    10 minutes
    Cook
    10 minutes
    Makes
    2 portions
    Difficulty
    Easy
    Veggie noodle salad with omelette strips

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    460kcal
    Protein
    20g
    Carbs
    58g
    Fat
    16g

    Where the calories come from

    • Protein 18%
    • Carbs 50%
    • Fat 32%
    Fibre
    6 g
    Sugar
    13.7 g
    Salt
    0.91 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.91a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 120g egg noodles
    • 30g frozen peas
    • 95g sugar snap peas, halved lengthways
    • 95g baby corn, halved lengthways
    • 1 stem of spring onion, sliced
    • ⅔ red pepper, deseeded and chopped
    • 1 tbsp reduced salt soy sauce
    • 1 ¼ tsp honey
    • ½ clove of garlic, crushed
    • 1 ½ tbsp lemon juice
    • 4g fresh ginger, grated
    • 1 ¼ tbsp olive oil
    • 1 ¼ tbsp whole milk
    • 2 eggs, beaten

    Method

    1. Make the omelette first. Whisk the eggs with the milk and pour them into a small non-stick pan of warm oil on the hob. Keep the heat gentle until the egg is almost set.

    2. Turn the omelette over so the second side cooks through. Lift it out of the pan and slice it into strips on a chopping board.

    3. Boil the egg noodles for as long as the pack says. Once drained, run cold water over them to rinse, then leave them to one side.

    4. Give the sugar snap peas and frozen peas 2 minutes in boiling water. Drain, then cool them under the cold tap so they stop cooking.

    5. For the dressing, whisk the lemon juice and soy sauce with the honey, ginger and garlic.

    6. Put the noodles in a large bowl with the blanched peas, baby corn, red pepper and spring onion. Pour in the dressing and toss until everything is coated, then lay the omelette strips over the top.

    Adapted from BBC Good Food

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