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Noodle cake with refreshing asparagus and avocado salad

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 2 x 80g pkts SuperMi Mi Goreng Original noodles
  • 6 eggs, lightly whisked
  • 1/4 cup chopped fresh coriander
  • 2 teaspoons canola oil
  • 1 bunch asparagus, peeled into ribbons
  • 1 avocado, peeled, chopped
  • 2 radishes, cut into matchsticks
  • 1 cup fresh mint leaves
  • 80ml (1/3 cup) Chang’s Oriental Fried Noodle Salad Dressing


  • 1
    Cook the noodles following packet directions. Transfer to a bowl. Stir in seasoning sachets from noodle packets, reserving fried shallots. Add the eggs and coriander and toss until well combined.
  • 2
    Preheat grill on high. Heat oil in a 20cm non-stick ovenproof frying pan over medium-high heat. Add the egg mixture. Reduce heat to low. Cook for 10 minutes or until almost set. Place the pan under grill. Cook for 5 minutes or until set.
  • 3
    Meanwhile, combine the asparagus, avocado, radish, mint and reserved fried shallots in a bowl.
  • 4
    Transfer noodle cake to a plate. Serve with the salad and drizzle over dressing.

Source: taste.com.au


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