Ingredients
-
100g dried rice vermicelli noodles
-
250g packet rainbow salad mix (see note)
-
1/2 cup fresh coriander leaves
-
3 green onions, sliced diagonally
-
1 long red chilli, deseeded, thinly sliced
-
6 eggs
-
1 tablespoon soy sauce
-
1 teaspoon sesame seeds, toasted
-
2 teaspoons peanut oil
-
1/4 cup oyster sauce
Method
-
1Place noodles and salad mix in a bowl. Cover with boiling water. Stand for 4 to 5 minutes or until noodles are tender. Drain. Add coriander, onion and chilli to noodles. Toss to combine.
-
2Meanwhile, whisk eggs, soy and sesame seeds together in a large jug.
-
3Heat 1/2 teaspoon oil in a medium, nonstick frying pan over medium heat. Pour in 1/4 egg mixture. Tilt pan to cover base. Cook for 1 minute or until just set.
-
4Top 1 side egg mixture with 1/4 noodle mixture. Cook for 1 minute or until egg has set. Fold over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining oil, egg mixture and noodle mixture to make 4 omelettes.
-
5Combine oyster sauce and 2 tablespoons cold water. Drizzle omelettes with oyster sauce mixture. Serve.
Source: taste.com.au
Discussion about this post