Chewy Glass Noodle Rolled Omelet
Enjoy a Thick Version of Egg Dumplings: Glass Noodle Rolled Omelet
There’s a popular dish called ‘egg dumplings’ made without dumpling wrappers, perfect for a simple meal. This ‘Glass Noodle Rolled Omelet’ is inspired by making those egg dumplings even thicker and more satisfying. Each piece is generously sized, filling your mouth with a delightful bite. If you roll it not too salty and nicely firm, it makes a wonderful side dish or even a delightful snack. Elevate your everyday meals with this delicious and hearty glass noodle omelet!
Main Ingredients- 30g glass noodles (approx. 1/4 bundle)
- 1 Tbsp soy sauce
- Pinch of black pepper
- 1/2 onion
- 5 eggs
- 5 pinches of salt
- 1 green onion
Cooking Instructions
Step 1
First, prepare the 30g of glass noodles. Add them to boiling water and cook for at least 6 minutes, or until the noodles become transparent and soft. Cooking them thoroughly is key to achieving a tender texture.
Step 2
Once the glass noodles are cooked, drain them in a colander. While they are still warm, use scissors to cut them into small, bite-sized pieces. This will help them mix evenly with the egg mixture and prevent clumping within the omelet.
Step 3
Place the chopped glass noodles in a bowl. Add 1 tablespoon of soy sauce and a pinch of black pepper. Gently mix and toss to season the noodles. Marinating the glass noodles beforehand will add a deeper flavor.
Step 4
To the seasoned glass noodles, add 1 finely chopped green onion and 1/2 finely minced onion. Mix everything together. Adding vegetables will enhance the texture and bring out a natural sweetness.
Step 5
Now, crack 5 eggs into a separate bowl. Add 5 pinches of salt. Whisk thoroughly with chopsticks or a whisk until the egg whites and yolks are well combined, creating a smooth egg mixture. You can adjust the amount of salt to your preference.
Step 6
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Use a paper towel to spread a thin layer of oil evenly across the pan. Pour about one ladleful of the egg mixture thinly and cook until the bottom is set. A thin layer makes rolling easier.
Step 7
Once the edges of the egg start to cook, carefully roll it up using chopsticks or a spatula. Move the rolled omelet to one side of the pan. Pour another thin layer of egg mixture into the empty space and cook. Once it starts to set, roll the new layer around the existing roll. Repeat this process to build up a thick glass noodle omelet. Ensure the inside is cooked through by maintaining a low heat for the final few minutes.
