Egg Pasta from Omelette Strips

Nutrition · per serving

Steps

1. 1

   In a medium bowl, beat the eggs, add water, salt, and pepper, and whisk vigorously with a fork or whisk until the mixture is slightly frothy.

   4 (≈220 g beaten) large eggs1 tbsp (15 ml) water1/2 tsp fine sea salt1/4 tsp freshly ground black pepper
2. 2

   Preheat a non-stick skillet over medium heat, then lightly coat with neutral oil; the skillet should be hot but not smoking.

   1 tbsp (15 ml) neutral oil (e.g., canola oil), for frying
3. 3

   Pour half of the beaten eggs into the hot skillet and swirl to form a thin omelette; cook over medium heat for 40–60 seconds until the surface is just set (not too brown).

   4 (≈220 g beaten) large eggs
4. 4

   Remove the omelette from the skillet with a flat spatula and place it on a cutting board; repeat with the second half of the eggs and let both omelettes cool completely for 2–3 minutes.

   4 (≈220 g beaten) large eggs
5. 5

   Carefully slice the cooled omelettes into fine strips (thread-like, 3–5 mm) and set aside loosely.

6. 6

   While the omelettes rest: for the broth, whisk together soy sauce, rice vinegar, sesame oil, olive oil, chopped garlic, chili flakes, lime juice, and water/broth in a small bowl.

   2 tbsp (30 ml) light soy sauce (or tamari for gluten-free)1 tbsp (15 ml) rice vinegar1 tsp (5 ml) sesame oil (toasted)1 tsp (5 ml) olive oil or additional neutral oil2 (≈8 g) garlic cloves, finely chopped1/2–1 tsp chili flakes or hot chili paste (gochujang/chili sambal), to taste1 tsp (5 ml) lime juice (or lemon juice)40 ml water or light vegetable broth
7. 7

   Heat a large skillet or shallow sauté pan over medium heat; add the prepared broth mixture and simmer lightly for 30–45 seconds to meld the flavors and cook off the raw garlic taste — stir to prevent anything from burning.

   2 tbsp (30 ml) light soy sauce (or tamari for gluten-free)1 tbsp (15 ml) rice vinegar1 tsp (5 ml) sesame oil (toasted)1 tsp (5 ml) olive oil or additional neutral oil2 (≈8 g) garlic cloves, finely chopped1/2–1 tsp chili flakes or hot chili paste (gochujang/chili sambal), to taste1 tsp (5 ml) lime juice (or lemon juice)40 ml water or light vegetable broth
8. 8

   Add the omelette strips to the pan, gently toss with the broth, and warm for 1–2 minutes until the strips are evenly coated and heated through; do not stir too vigorously to avoid breaking the strips.

9. 9

   Remove from heat, fold in the spring onion rings, and divide the egg pasta onto two plates.

   2 stalks (approx. 40 g) spring onions, finely sliced
10. 10

    Sprinkle with toasted sesame seeds, add chopped cilantro/shiso if desired, and serve immediately. Taste: add a squeeze of lime or a dash of soy sauce if needed.

    1 tsp (3 g) toasted sesame seeds1 tbsp (chopped, optional) optional: chopped cilantro or shiso (for freshness)1 tsp (5 ml) lime juice (or lemon juice)2 tbsp (30 ml) light soy sauce (or tamari for gluten-free)

Origin & History

Thinly sliced omelette strips as 'noodles' are a pragmatic technique in several East Asian cuisines to use eggs as a low-carb pasta alternative. The dish combines Japanese-inspired flavors — soy, sesame, garlic — into a quick, protein-rich everyday meal.