Cook from day 1 to 2
We're making tender omelet with scallions to add some textural contrast.
P—34, F—21, C—49
Nuts (peanut)
Soy
- Frying pan
- Vegetable oil
- Pot for cooking noodles
- Prep ingredients
Bring a pot of water to a boil and salt generously.
Slice scallions into rings, keeping white and green parts separate.
Peel carrot and cut it into medium-thick matchsticks.
Chop peanuts.
2. Cook eggs
Beat egg with a pinch of salt and stir in green parts of scallions.
Heat 1 tsp oil in a frying pan over medium heat.
Pour in egg and swirl the pan to spread it into an even layer. Once edges are set, gently start loosening omelet around the edges with a spatula, working toward the center.
Flip omelet and immediately turn off the heat.
3. Cook noodles and cut omelet
Carefully put rice noodles into boiling water, stirring well a few times.
Cook for 5 minutes, drain, rinse under running cold water.
Roll omelet, removing from frying pan, transfer to a chopping board. Slice into strips.
Do not wash frying pan.
5. Start cooking chicken and veg
Heat 1 tsp vegetable oil in the same frying pan over medium-high heat.
Carefully add chicken thigh pieces, sear for 1 minute, then cook for another 4–5 minutes, stirring occasionally.
Add white scallion part and carrot sticks.
Cook, stirring occasionally, for another 5 minutes, until chicken is cooked through.
5. Finish
Return noodles to frying pan, pour in soy sauce, toss well and taste for salt.
Add omelet strips, toss gently and leave for one more minute.
6. Serve
Top with chopped peanuts.