Name: Vegetable noodle omelettes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram vermicelli noodles; 1 1/4 tablespoon peanut or vegetable oil; 1 medium (120g) carrot, cut into thin strips; 1 small (100g) brown onion, sliced thinly; 1 small (150g) red capsicum, cut into thin strips; 2 clove garlic, crushed; 2 tablespoon grated fresh ginger; 2 baby buk choy, quartered lengthways; 1/3 cup (80ml) hoi sin sauce; 2 tablespoon light soy sauce; 8 large eggs; 1 cup fresh coriander leaves; light soy sauce, for serving

Ingredients

200 gram vermicelli noodles

1 1/4 tablespoon peanut or vegetable oil

1 medium (120g) carrot, cut into thin strips

1 small (100g) brown onion, sliced thinly

1 small (150g) red capsicum, cut into thin strips

2 clove garlic, crushed

2 tablespoon grated fresh ginger

2 baby buk choy, quartered lengthways

1/3 cup (80ml) hoi sin sauce

2 tablespoon light soy sauce

8 large eggs

1 cup fresh coriander leaves

light soy sauce, for serving

Method

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.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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