date:Sep 11, 2013
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.