Cold noodle salad, egg, sesame dressing, vegetables



Sesame dressing


Nori & sesame




Spring onion

Bok choy

Enoki mushrooms


YOU’LL NEED‭:‬ Knife, chopping board, medium saucepan, large frying pan, colander or sieve

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Soy, onion, gluten, sesame, may contain traces of other allergens

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.



1. Prepare the vegetables: Wash all the vegetables. Remove roots and outside leaves from the spring onions, cut one third of the onion into 15cm lengths and thinly slice the remainder. Cut the cucumber, carrot and bok choy into match stick size pieces. Remove the bases from the enoki, and halve the mushrooms.

2. Make the omelette mix: Mix the eggs with some of the sliced spring onion, bok choy and enoki mushrooms.

3. Cook the vegetables: Heat a splash of your preferred oil in a large frying pan. Cook the remaining enoki briefly and set aside. Add the spring onion lengths to the pan, cook for 2 minutes over high heat, or until charred and cooked through. Set aside.

4. Cook the noodles: Bring a medium saucepan of salted water to the boil. Place the noodles into the boiling water, boil for 2 minutes. Strain the noodles and rinse under cold water to stop the cooking process. Set aside.

5. Make the omelette- for one or two people: Make 2 or 3 omelettes if cooking for 4 or 6 people. Add a little of your preferred oil to the frying pan. Add the omelette mix into pan, flatten mixture and reduce heat. Cook slowly until omelette is partially cooked and browned on the base. Place some of the sliced bok choy and spring onion, charred spring onion lengths and a little of the sesame dressing onto the omelette. Cook until the omelette has set. Gently place omelette on the chopping board and roll it into a log shape.

6. To serve up: Place the cooled noodles onto a serving plate. Place the omelette alongside with piles of the cooked enoki, carrot, cucumber, remaining bok choy and remaining spring onions.  Sprinkle with nori and sesame. Serve the remaining sauce in a bowl on the side.

For downloadable pdf version, click here.