A couple of posts back I shared an entertaining YouTube video from Eugenie Kitchen on How to Make Tamagoyaki, the Japanese omelette roll. Turns out, it was the perfect intro and segue into a full-on version of an Asian salad I have been working on which incorporates the julienne omelette concept.
You could say this crazy ham-and-egg strip salad is a cross between the Denver Omelette, sans cheese, and an Asian soba noodle salad.
I’ve taken the mighty Denver Omelette’s leading players of robust ham, pepper and onions and finessed them with exotic elements of ginger, baby bok choy, Thai basil and soba noodles, then draped them all in shimmering ginger-sesame vinaigrette.
The omelette theme is reintroduced via the tamagoyaki style egg strips studded with green onion and cilantro. Showcasing the egg strips as a stunning topper also serves to maintain their delicate integrity since excessive handling can break these beauties up unnecessarily.
Ham and Egg Strip Salad
Ham and Vegetables
- 2 tsp vegetable oil
- 1 small clove garlic, flattened
- ½ tsp crushed red pepper flakes (optional)
- 1 cup ham, julienned (Canadian bacon is good)
- 1 cup white onion, peeled and julienned
- 1 cup red pepper, seeded and julienned
- 1 cup poblano pepper, seeded and julienned (or other pepper with a bit of heat)
- 8 oz. Soba noodles or other noodle of preference
- 2 heads baby bok choy, washed, cut into lengthwise pieces
- 1 carrot, peeled and shaved into thin strips
- 2 tbsp fresh ginger, peeled and grated
- 1 tsp sriracha sauce or dash tabasco
- 1 tbsp soy sauce
- 2 Tbsp rice wine vinegar or Chinkiang vinegar
- 2 Tbsp sesame oil
- 2 Tbsp vegetable oil
- 1 tbsp vegetable oil, total
- 4 eggs
- 1 tbsp water
- Salt and pepper
- 1 tbsp cilantro, minced
- 1 tbsp green onion, minced
2 tbsp Thai basil, minced plus garnish, 2 Tbsp sesame seeds, toasted
- For the Vegetables In a medium skillet heat the oil and garlic clove over medium heat and allow to become aromatic, for extra heat crushed red pepper flakes. Add the ham and allow it to take on some color; remove the garlic. Add the onion and peppers cooking briefly to soften the vegetables. Set aside until needed.
- For the Noodle/Vegetables Cook noodles according to package directions. About 1 minute before being al dente, add the carrot strips and the bok choy to pot only long enough to shock the leaves and blanch the carrots. Drain all and rinse with cool water. Toss with a little vegetable oil if sticky. Set aside until needed.
- For Ginger-Sesame Vinaigrette Combine the ginger, soy, sriracha and vinegar, whisk in the sesame and vegetable oil and adjust seasoning. Make ahead at least 15 to 20 minutes to allow flavors to develop.
- For the Omelette Strips Beat the eggs with water, add the salt, pepper, cilantro and green onion. Heat a 10” skillet brushed or sprayed with oil over medium-low heat. Evenly pour about 1/3 cup of egg mixture into the pan, swirling to make a thin, even layer. When the edges begin to separate from pan, carefully lift with wide spatula and turn briefly to the other side. Remove to flat surface, allow to cool briefly and firmly roll up. Repeat process until all egg mixture is used up. When cool, slice the rolls into ½” or thinner spirals and unfurl into strips. Set aside.
- To assemble the Salad In a large bowl, lightly toss the noodle mixture, and ham/vegetables with about half of the the vinaigrette and part of the minced Thai basil. Toss with additional dressing if needed. Arrange the salad on a large platter or individual bowls or dishes. Top with the omelette strips, garnish with remainder of the basil leaves and sprinkle with sesame seeds.