Ingredients
- 125 g (4 oz) rice vermicelli
- 1 tablespoon cornflour (cornstarch)
- 8 eggs
- ¼–½ teaspoon crushed dried red chillies
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 1¼ cups (115 g) sliced button or Swiss brown mushrooms
- 2 carrots, cut into thin matchsticks
- 1 green capsicum (bell pepper), halved seeded and thinly sliced
- 2¼ cups (170 g) shredded cabbage
- 2 tablespoons salt–reduced soy sauce
- 2 teaspoons white wine vinegar
- 2 teaspoons grated fresh ginger
- 1 tablespoon sesame seeds, to garnish (optional)
Preparation
- Soak the noodles according to the packet instructions.
- Drain well and set aside.
- Put the cornflour in a large bowl with ¼ cup (60 ml) water and mix well until smooth.
- Add the eggs and whisk together until well combined.
- Stir in the chillies and season with a little black pepper.
- Heat 1 teaspoon of the canola oil in a 20 cm (8 inch) non–stick frying pan over medium heat.
- Pour in one–quarter of the egg mixture, tipping the pan to spread out the egg in a thin, even layer.
- Cook for 2 minutes, or until set and golden.
- Remove to a plate and keep warm.
- Repeat with more oil and egg to make four omelettes in total.
- Heat the remaining canola oil with the sesame oil in a wok or large non–stick frying pan.
- Add the mushrooms, carrots, capsicum and cabbage and stir–fry for 4–5 minutes, or until the vegetables are just tender.
- Add the soy sauce, vinegar, ginger and noodles.
- Gently toss until heated through.
- Divide the vegetable and noodle mixture among the omelettes and fold them in half.
- Sprinkle with the sesame seeds, if using, and serve immediately.