Asian-style fried egg on bean sprout salad

Ingredients

  • bean sprouts
  • snow peas, sliced thinly on the diagonal
  • spring onions, sliced thinly on the diagonal
  • (1 long red chilli thinly sliced)
  • canola oil
  • 3 eggs
  • wong bok or cabbage, sliced thinly
  • capsicum, sliced thunly
  • green beans, sliced on diagonal
  • vermicilli noodles to serve on

Dressing

  • 2.5 tbsp rice vinegar
  • 1 tbsn soy sauce
  • 1 tbsn caster sugar
  • 1 tspn sesame oil

Method

  1. Dressing: whisk together all ingredients in small bowl
  2. Place prepared vegetables in large bowl, add dressing and toss gently to combine
  3. Fill a wok with 6cm of canola oil, place over high heat. When hot (almost smoking) crack an egg into the oil and fry for about 30 seconds, or until egg is golden and puffed. Remove with slotted spoon and drain on paper towel. Repeat with remaining eggs.
  4. Divide salad amongst plates, reserving a little for garnish. Top each plate with egg and garnish.