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
  1. Place the rice noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes or until soft, then drain.
  2. 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.
  3. Remove the omelette from the pan and keep warm while you make the second omelette. Wipe the pan clean and repeat with remaining ingredients.
  4. 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

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