Stuffed Thai omelette


  • 1 tablespoon cornflour
  • 8 eggs
  • ¼–½ teaspoon dried red chilli flakes, to taste
  • salt and pepper
  • 2 tablespoons sunflower oil
  • 125 g fine rice noodles
  • 1 teaspoon sesame oil
  • 115 g chestnut mushrooms, sliced
  • 2 carrots, cut into 5 cm matchstick strips
  • 1 small green capsicum, seeded and cut into thin strips
  • 170 g white cabbage, finely shredded
  • 2 tablespoons light soy sauce
  • 2 teaspoons white wine vinegar
  • 2 teaspoons chopped ginger bottled in oil
  • 1 tablespoon toasted sesame seeds, to serve (optional)


  1. Mix the cornflour with 3 tablespoons cold water in a mixing bowl.
  2. Add the eggs and whisk together until mixed.
  3. Stir in the chilli flakes and season with salt and pepper to taste.
  4. Heat 1 teaspoon of the sunflower oil in a 20 cm non–stick frying pan over a moderate heat.
  5. Pour in one–quarter of the egg mixture, tipping the pan to spread out the egg in a thin, even layer.
  6. Cook for 2 minutes, or until set and golden brown underneath.
  7. Slide the omelette out of the pan onto a plate.
  8. Make 3 more omelettes in the same way, stacking them up interleaved with baking paper.
  9. Keep warm.
  10. While making the omelettes, soak the noodles in boiling water and cover for 4 minutes, or according to the packet instructions, then drain thoroughly.
  11. Heat the remaining 2 teaspoons sunflower oil with the sesame oil in a wok or large frying pan.
  12. Add the mushrooms, carrots, capsicum and cabbage, and stir–fry for 4–5 minutes, or until just tender.
  13. Add the soy sauce, vinegar, ginger and softened rice noodles.
  14. Gently toss together until piping hot.
  15. Divide the vegetable and noodle mixture among the omelettes and fold them over in half.
  16. Sprinkle with the sesame seeds and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes

Source: Milk, Eggs and Cheese
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