Family Summer Supper: Cloud Omelette

Summer puts everyone in a daze. Long days are spent staring at the clouds and letting time pass. Feed into the heated bliss with a family meal that brings the clouds down to your table. Go for Chef Bambi’s Cloud Omelette with Crabmeat and Vermicelli Noodles and enjoy a well-rounded feast that takes you to the skies.

Watch the video or take a look at the more detailed recipe below:

Cloud Omelette with Crabmeat and Vermicelli Noodles


6 pcs          egg white

150 mL        fresh milk

1 bundle     Sapporo Vermicelli Noodles

1 bottle       oil

1 pinch       salt

2 tsps.         Cornstarch, dissolved in 1 tbsp. water

1 tbsp.        crab meat

1 tbsp.        beansprout

1 tbsp.        XO sauce or cooked ham as topping

1 tbsp.        Parsley (optional)


  1. Heat oil until smoking point then deep fry Sapporo vermicelli for 10 seconds or until it expands. Remove from the oil and place on serving dish.
  2. Gently stir the fresh milk, salt, dissolved cornstarch, and egg white.
  3. In a wok, heat a tbsp. or two of oil then sauté crabmeat for 2 minutes. Add beansprouts. Saute another minute. Gently pour the egg white mixture and stir fry on low heat for about 3 minutes.
  4. Pour egg on top of vermicelli. Sprinkle with XO sauce or ham and/or parsley.