close
Magazine
Advertisement
 

Noodle-stuffed Thai omelettes

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour (cornstarch) to give them a slightly firmer texture, suitable for folding around a tasty filling of stir–fried rice noodles and colourful pan–fried fresh vegetables.

Noodle-stuffed Thai omelettes

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

  1. Soak the noodles according to the packet instructions.
  2. Drain well and set aside.
  3. Put the cornflour in a large bowl with ¼ cup (60 ml) water and mix well until smooth.
  4. Add the eggs and whisk together until well combined.
  5. Stir in the chillies and season with a little black pepper.
  6. Heat 1 teaspoon of the canola oil in a 20 cm (8 inch) non–stick frying pan over medium heat.
  7. Pour in one–quarter of the egg mixture, tipping the pan to spread out the egg in a thin, even layer.
  8. Cook for 2 minutes, or until set and golden.
  9. Remove to a plate and keep warm.
  10. Repeat with more oil and egg to make four omelettes in total.
  11. Heat the remaining canola oil with the sesame oil in a wok or large non–stick frying pan.
  12. Add the mushrooms, carrots, capsicum and cabbage and stir–fry for 4–5 minutes, or until the vegetables are just tender.
  13. Add the soy sauce, vinegar, ginger and noodles.
  14. Gently toss until heated through.
  15. Divide the vegetable and noodle mixture among the omelettes and fold them in half.
  16. Sprinkle with the sesame seeds, if using, and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...
Advertisement

More Recipes

Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Advertisement