Friday, May 18, 2012

Lo Mein Style Chinese Omelet

For Foodie Friday this week I wanted to put together an easy Asian inspired dish that would tell us "It's the weekend, it's time to celebrate" but would be super quick and uncomplicated to put together and today's sweet and salty, crispy, crunchy Chinese Omelet fits every bill!

Enjoy the step by step video and learn how to make the dish that my husband, literally, cannot stop eating. This is my recipe of the month and I hope you'll give it a try!

For the printable recipe, please visit HERE 

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4

  • 1 pound ground pork
  • cooking spray
  • 1 medium onion roughly chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin or honey hoisin sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Asian chile garlic sauce
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 2 teaspoons Asian (dark) sesame oil
  •  2-4 green onions, chopped
  • 1 pkg Chinese Ramen noodles
  • 6 eggs
  1. Saute the onion over medium high heat in an oven proof non stick pan prepared with cooking spray just until soft. Add the ground pork and saute until brown golden brown and cooked through.
  2. Add the next 10 ingredients, stir well to incorporate, turn down to low and leave to simmer.
  3. In a pot of boiling water, cook the ramen noodles just until they begin to come apart and separate (less than a minute) Drain and run them under cold water to halt cooking and continue to pull them apart under cold water using your hands. Set aside. 
  4. Whisk 6 eggs until frothy.
  5. Preheat oven to 350. Turn the heat in the non stick pan back to medium high. Sprinkle the top with the cold separated ramen noodles, pour the eggs over all and stir so that everything is mixed together. Cook on the element for about 2 minutes until it all seems to be coming together and then finish in a 350 oven for 20 minutes. 
  6. Let rest five minutes before slicing.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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1 comment:

  1. This looks like something we would love AND I just got a bottle of sesame oil.