Sunday, April 26, 2009

Noodle Omlet



  • 1-2 oz rice stick noodles
  • 3 eggs
  • 1/2 TB water
  • 1 large green onion, white part slice, green part cut into matchsticks
  • 2 anchovy fillets, crushed into a paste
  • salt and pepper to taste


  • Wok
  • Bamboo steamer


  • Cover the noodles in hot water and let sit for 20 minutes.
  • Meanwhile bring 4 quarts of water to boil.
  • Scramble the eggs and the 1/2 TB water
  • Add the crushed anchovies and scallions to the egg mixture.
  • Add the salt and pepper.
  • Add the noodles to the boiling water for 30 seconds and drain.
  • Rinse in cold water and mix into the omlet mixture.
  • Pour into a dish that will fit your steamer.
  • Steam for 15 to 20 minutes.

For banh mi:

  • Cut omlet to appropriate size.
  • Slice open baguette and add mayo to one side.
  • Layer the omlet with shredded carrots, preserved beansprouts, mint leaves, Nuoc Cham, and/or Siricha.


What we were listening to while I made the baguettes and we ate brunch: a Charles Trenet compilation, Richard said it was like hearing Looney Tunes first thing in the morning (he loves Looney Tunes but somehow this didn't sound like a positive statement!)

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