Full of fresh and crisp tastes and textures, we especially like this at lunchtime. Substitute the salmon for crab, chickpeas or tofu if you fancy.
Serves 2
Ingredients
For the omelette wraps:
- 160g Two Chicks egg whites
- 50g rice noodles made up as per the pack instructions, drained and dried on kitchen paper
- 1 tsp unsalted butter
- 1 tsp sunflower or vegetable oil
- 2 tbsp finely chopped chives
For the dressing:
- 2 tbsp runny honey
- Juice of one juicy lime
- 1/4 tsp freshly grated ginger
- 1tbsp cold water
For serving:
- 150g smoked salmon fillets, flaked
- Cucumber, shaved lengthways
- 2 spring onions, finely chopped
- Small handful sprouted greens
- Small handful of Thai holy basil and coriander
- 2 tbsp toasted cashew pieces
- 1/2 fennel bulb, finely shaved and mixed with juice of 1/2 lime and a sprinkle of sea salt
Method
- Into a non stick pan add the butter and oil on a medium heat.
- Mix the dressing ingredients together and stir with a fork, set aside.
- Add to each of the bowls of egg white half of the chives and half of the noodles with a sprinkle of sea salt. Stir gently to combine - keep the mixture as un-frothy as possible.
- Pour the egg and noodle mixture from one bowl into the pan once the butter has melted and is at temperature, swirling the pan to coat the base.
- Cook for 3 minutes then using two spatulas, one at either side, carefully flip the omelette over and cook for a further 2 minutes.
- Slide the omelette out onto a plate and repeat with the second bowl of mixture. Assemble on the plate starting with the cucumber, fennel, salmon and finally the herbs, spring onions and nuts.
- Add the dressing to the side for pouring over or for dipping into.