This week in cooking club, Les Petits Chefs made a dish that I am sure will be a staple in my house for a while to come. It’s something I’d never heard/ thought of before (though I am sure it’s not a new concept) – crispy noodles baked into a lovely fluffy omelette topped with Asian stir-fried vegetables. What a perfect breakfast/ lunch/ dinner and so easy to customise according to what you have on hand in the fridge and pantry.
There was a lot of chopping involved to keep little hands busy but it was a great recipe for a large group to make – each work station chopped a different vegetable, coming together for the cooking and assembling part of the procedure towards the end of the session.
Lots of great knife skills on display this week!
We stir fried all the lovely veg (so beautifully cut up!)…
Gosh this was good! There’s a splash of soy sauce and some sesame seeds in there which gives this a little bit of a different flavour than you might expect looking at it. And the possibilities to change this up with different veg and flavours? Endless. I’ll be making this one again – possibly this weekend – for sure!
Get the recipe for Jamie’s Asian Stir-Fried Veg and Crispy Sesame Noodle Omelette on p 144 of Everyday Super Food.
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