In a serving dish, arrange Chinese leaves, spring onions and sweetcorn. Blanch mange tout in a saucepan of boiling water for 30 seconds. Drain, cut in half, then add to salad with the chilli.
Break 1 egg into a bowl, bear, beat in a few drops of soy sauce. Heat 1 teaspoon oil in a small omelette pan, pour in beaten egg. Cook until set, slide omelette onto a plate and sprinkle over 3 teaspoons sesame seeds; roll up like a swiss roll and leave to cool. Repeat the process with the other 2 eggs and sesame seeds to make a total of 3 omelettes rolled and cooled.
Pour the dressing over the salad and toss gently. Slice omelettes over 2.5 cm pieces, arrange over the salad and serve garnished with red chilli flowers.