Noodle-stuffed Thai omelettes


  • 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)


  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
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