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I have to admit that I'm a little bias with this one.  sensia101 is my daughter. I'm very proud that she is begining her own cooking journey. She cooked this for our dinner recently. There are a lot of things happening at once but the end results I have to admit are delicious and filling. Not only is the colour stunning but there are many different layers of texture and flavour that compliment each other perfectly from the sweetened egg to the savoury sauce. She did really well.

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I absolutely love to make this.

Ingredients – Per Person unless specified

Salad (per person)
1 chicken breast
½ a cucumber
½ a stick celery
1 small carrot
½ a broccoli stalk (optional)

Base (per person)
½ packet 2-minute noodles or equivalent

Omelette
1 egg per person (plus one extra egg every two eggs used)
1 tsp milk per 2 eggs
½ tsp Sugar per egg

Sauce (per person)
1 tsp Rice wine vinegar
1 tsp Soy sauce
½ tsp Teriyaki sauce
¼ tsp Worcestershire sauce

Treatment for cucumber (for any amount of servings not per person)
Salt – two palms full
1 tbsp Rice wine vinegar

Garnish (for any amount of servings not per person)
1 Thin sliced spring onion

Method

Salad
Chicken – cut the breast into strips or dice. Steam in batches as necessary and set to one side.
Celery, Carrot and broccoli stalk – cut into straws (julienne) and steam or par boil

Note: that if you have a three tier steamer you can steam all in one go. Bottom tiers 1 & 2 – line with baking paper that has been pierced with many holes so that the steam can come through, Top tier no. 3 – is best for the vegetables. Steam chicken for 20 minutes but remove the vegetables at about 15 minutes taking care not to burn yourself. (Alternately chicken and veg can be boiled)

Cucumber – cut cucumber into strips, lay out into a flat tray then sprinkle with rice wine vinegar and cover cucumber with salt. Allow to sit for approximately 15 – 25 minutes. Set aside.

Base
Cook noodles as directed on pack (Do not use the veg or flavour sachets) or as is appropriate for the equivalent in noodles or ramen etc. Drain well in a strainer and allow to dry slightly, (keep warm ready for serving)

Sauce
In a bowl put rice wine vinegar, soy sauce, teriyaki sauce, and Worcestershire sauce. Mix with a fork.

Omelette
Beat the required number of eggs and milk in a small bowl until mixed well. Add required amount of sugar and mix until the sugar dissolves.
Cook eggs like an omelette. Once cooked cut the omelette into up into strips, add them to the noodles and set aside on a small plate. (Add a few drops of soy sauce for extra flavour is you wish.)

Putting it all together
1. Grab the cucumber and squeeze the cucumber out into a small bowl to remove the vinegar and salt then place the cucumber into a large bowl.
2. If you wish you may add some of the liquid (vinegar, salt and cucumber juice) to your sauce, if you feel that there isn’t enough sauce.
3. In the same large bowl place the cooked vegetables.
4. Make sure that the chicken is cooked through place that into the bowl with the vegetables and cucumber.
5. Mix all the ingredients together carefully
6. Pour over half of the sauce mix and mix through so that it coats all the ingredients.

To Serve
1. Allow all ingredients to cool off if desired.
2. Lay noodles and egg mix onto a large serving plate in a circular pattern (nest like) leaving room in the centre for the rest of the salad.
3. Pile the salad into the nest of noodles and eggs.
4. Garnish with a thinly sliced spring onion
5. Pour over the remaining sauce
6. Serve the whole lot on the large serving plate in the middle of the table with side plates and chopsticks
Let you and your guests serve yourselves and watch the ensuing madness.

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Allergy warning – recipe contains soy, dairy & egg products