Asian inspired steamed omlette
With Vanessa Baxter
This is so insanely delicious. It seems a strange way to cook an omelette but once you have started there is no turning back!
Light and moreish :-)
50g cellophane noodles
1 garlic clove, crushed
200g pork mince
2 spring onions, sliced
chilli sauce to serve
Firstly, prepare all your ingredients.
Boil the kettle. Place the cellophane noodles in a bowl and pour over the boiled water.
After 1 minute. Tip the noodles into a sieve. Return to the bowl and fill with cold water.
Drain the noodles and chop into small lengths.
Place the frypan over medium heat and add a little oil. Add the crushed garlic and cook for 1 minute. Remove with a slotted spoon and place on a saucer.
Crack the eggs into a bowl. Add the noodles, cooked garlic. pork mince, chopped spring onions and salt and pepper. Stir to combine. Pour into the heat proof bowl.
Bring a couple of centimetres of water to the boil in the bottom of a saucepan that can hold a steamer. Otherwise use a ‘double boiler’. Heat the water in the bottom saucepan until it comes to a boil.
Place the bowl with the egg into the top of the double boiler/ or into the steamer basket. Cover and cook for around 15 minutes or until set.
Take the bowl out of the steamer carefully - remember it will be hot!
Slice the omelette into wedges and serve with your favourite chilli sauce.
This recipe is in Vanessa’s book which is available for download