Vegetable noodle omelettes

This is such a quick and healthy dinner and easy on the pocket, too. The vegetables can be varied to whatever you like.

  • 30 mins cooking
  • Serves 4
  • Print


  • 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


  • 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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