Veg & noodle omelette

Veg & noodle omelette

By
From
Pimp my noodles
Serves
1
Photographer
Jacqui Melville

A quick and healthy start or end to the day.

Ingredients

Quantity Ingredient
100g egg noodles, cooked according to the packet instructions
3 medium eggs
salt
freshly ground black pepper
2 tablespoons vegetable oil
1/2 pack prepared stirfry vegetable mix, (approx 100 g)
2 cm piece fresh ginger, peeled and finely grated
or 2 teaspoons ginger paste
1 tablespoon oyster sauce
2 teaspoons sesame oil
2 spring onions, finely chopped
sriracha, to serve
sichuan peppercorns, to serve

Method

  1. Whisk the eggs with salt and pepper in a bowl and set aside.
  2. Place a 20 cm frying pan over a high heat. Add 1 tablespoon oil, swirling the pan to coat it. Add the vegetable mix, ginger, oyster sauce and sesame oil. Stir-fry for 2–3 minutes or until the vegetables are just tender, and top with the spring onions. Transfer to a bowl. Add the noodles and toss to combine.
  3. Heat the remaining vegetable oil in the same pan over a medium heat. Add the eggs and move the pan around to spread them out evenly. Cook for 30 seconds or until just set.
  4. Top one half of omelette with the vegetable mixture. Cook for 1–2 minutes or until the egg has set. Fold the omelette over to enclose the filling. Slide onto a plate. Cover to keep warm. Pimp with a drizzle of Sriracha and some crushed Sichuan peppercorns.
Tags:
Asian
student
noodles
bowl food
easy
quick
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