crispy noodle omelettes
- 150g (5¼ oz) dried rice noodles
- 2 cloves garlic, crushed
- 2 tablespoons finely grated ginger
- 2 tablespoons grapeseed or vegetable oil
- 120g (4 oz) broccolini (about 6), trimmed and halved lengthwise
- 8 eggs, lightly beaten
- 100g (3½ oz) bean sprouts, trimmed
- 4 green onions (scallions), sliced
- ½ cup (6g/¼ oz) small coriander (cilantro) sprigs
- chilli sauce and kecap manis (sweet soy sauce), to serve
- Place the rice noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes or until soft, then drain.
- Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add ½ the garlic mixture and cook for 1 minute. Add ½ the noodles and ½ the broccolini and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add ½ the egg and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place ½ the bean sprouts, green onion and coriander onto the omelette and fold in half.
- Remove the omelette from the pan and keep warm while you make the second omelette. Wipe the pan clean and repeat with remaining ingredients.
- To serve, cut each omelette in half and divide between plates. Serve with chilli and kecap manis. Serves 4
DONNA’S TIP
+ Be creative and fill these crispy omelettes with whatever flavours you like. Some of my favourite additions are prawns or shredded cooked chicken.
Photography: Con Poulos
© DONNA HAY GROUP
