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Asian vegetable and noodle omelettes
Asian vegetable and noodle omelettes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Create a delicious Asian-inspired veggie and noodle omelette for a quick and flavorful meal!
Ingredients:
  • 100g dried rice vermicelli noodles
  • 8 eggs
  • 2 green onions, finely chopped
  • 27.60 gm vegetable oil
  • 2cm piece fresh ginger, peeled, finely grated
  • 1/2 x 800g packet frozen Shanghai stir-fry vegetable mix (see note)
  • 24.40 gm oyster sauce
  • 2 tsp sesame oil
  • 21.00 gm soy sauce
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Let stand for 4 to 5 minutes until tender, then drain. Whisk eggs and onion in a separate bowl.
  • In a hot wok, swirl around 2 teaspoons of vegetable oil. Quickly sauté garlic and ginger for 1 minute. Toss in vegetable mix, oyster sauce, and sesame oil. Stir-fry for 2 to 3 minutes until veggies are tender. Transfer to a bowl, add noodles, and toss everything together. Enjoy!
  • Heat 1 teaspoon of vegetable oil in a 20cm non-stick frying pan over medium heat. Pour in one-quarter of the egg mixture and swirl to coat the pan. Cook for 30 seconds until the eggs are just set.
  • - Spread half of the omelette with a quarter of the vegetable mixture. Cook for about a minute or until the egg is cooked through. Fold it over to cover the filling and transfer to a plate. Keep it warm under a cover. Repeat with the rest of the oil, egg mixture, and vegetable mixture to prepare 4 omelettes. Serve with a drizzle of soy sauce.

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