Vegetable noodle omelettes
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: MainFavourite flavours: Easy recipesConvenience recipes: Budget
This is such a quick and healthy dinner and easy on the pocket, too. The vegetables can be varied to whatever you like.
INGREDIENTS
200g packet vermicelli noodles
1 1/4 tablespoons peanut or vegetable oil
1 medium (120g) carrot, cut into thin strips
1 small (100g) brown onion, sliced thinly
1 small (150g) red capsicum, cut into thin strips
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
2 baby buk choy, quartered lengthways
1/3 cup (80ml) hoi sin sauce
2 tablespoons light soy sauce
8 large eggs
1 cup fresh coriander leaves
Light soy sauce, for serving
METHOD
1. Prepare the noodles according to the packet directions; drain.
2. Heat 1 teaspoon of the oil in a wok or frying pan over a high heat. Add the carrot, onion, capsicum, garlic and ginger; stir-fry until fragrant, then add the buk choy. Stir in the sauces. When the vegetables are tender, remove from the wok; cover to keep warm.
3. Beat 2 eggs with 1 tablespoon water with a fork in a small bowl. Heat 1 teaspoon of the oil in the wok; add the egg and swirl to coat the base of the wok. Immediately, before the egg sets, swirl 1/4 of the noodles through the egg. Make sure there are no holes in the egg mixture. Reduce the heat.
4. When the egg has almost set, lay 1/4 of the vegetable mixture over one side of the egg. Top with some of the coriander. Season with pepper, if desired.
5. Using a spatula, carefully fold the omelette in half. Invert onto a plate, then repeat with remaining oil, egg, vegetables and coriander to make another three omelettes.
6. Serve omelettes with soy sauce and remaining coriander leaves.
Not suitable to freeze. Vegetables suitable to microwave.
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