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Vietnamese choy sum and noodle salad recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Quick and tasty Asian noodle salad perfect for any meal!
Ingredients:
  • 50g dried vermicelli noodles
  • 2 bunches baby choy sum, trimmed, leaves and stems separated
  • 4.60 gm vegetable oil
  • 2 eggs, lightly beaten
  • 1 large carrot
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander sprigs, leaves picked, stems finely chopped
  • 62.50 ml finely chopped roasted salted peanuts
  • 31.50 gm lemon juice
  • 36.60 gm fish sauce
  • 1 1/2 tsp sambal oelek
  • 7.50 gm caster sugar
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Let stand for 5 minutes or until tender, adding choy sum stems during the last 2 minutes. Use a fork to separate noodles, then drain and refresh under cold water. Drain well before using.
  • Preheat a wok over high heat, then add oil and swirl to coat. Pour in the egg, swirling the wok to ensure even coverage over the base. Cook for 1 to 2 minutes until the egg is set, then transfer to a serving board.
  • Prepare Dressing: In a screw-top jar, mix all ingredients and 3 teaspoons of water. Close the lid tightly and shake vigorously until the sugar is fully dissolved.
  • Roll the omelette tightly and slice thinly. Use a julienne peeler to cut the carrot into long, thin strips. Combine noodle mixture, choy sum leaves, carrot, mint, and coriander in a large serving bowl. Gently toss everything together. Top with sliced omelette, drizzle with dressing, sprinkle with peanuts, and serve.

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