1.Prepare the noodles according to the packet directions; drain.
2.Heat 1 teaspoon of the oil in a wok or frying pan over a high heat. Add the carrot, onion, capsicum, garlic and ginger; stir-fry until fragrant, then add the buk choy. Stir in the sauces. When the vegetables are tender, remove from the wok; cover to keep warm.
3.Beat 2 eggs with 1 tablespoon water with a fork in a small bowl. Heat 1 teaspoon of the oil in the wok; add the egg and swirl to coat the base of the wok. Immediately, before the egg sets, swirl 1/4 of the noodles through the egg. Make sure there are no holes in the egg mixture. Reduce the heat.
4.When the egg has almost set, lay 1/4 of the vegetable mixture over one side of the egg. Top with some of the coriander. Season with pepper, if desired.
5.Using a spatula, carefully fold the omelette in half. Invert onto a plate, then repeat with remaining oil, egg, vegetables and coriander to make another three omelettes.
6.Serve omelettes with soy sauce and remaining coriander leaves.