Noodle-Stuffed Thai Omelette
For these delectable chili-flavoured Thai omelettes, the eggs are whisked with cornstarch to give them a slightly firmer texture, suitable for folding around a colourful filling of stir-fried rice noodles and vegetables.
Ingredients
1 tablespoon cornstarch
8 eggs
1⁄4–1⁄2 teaspoon crushed dried chilies
pepper to taste
6 teaspoons canola oil
120 g fine rice noodles
1 teaspoon sesame oil
110 g button or Swiss brown mushrooms, sliced
2 carrots, cut into 5 cm long matchstick strips
1 small green pepper, seeded and cut into thin strips
170 g white cabbage, finely shredded
2 tablespoons reduced-salt soy sauce
2 teaspoons white wine vinegar
2 teaspoons chopped fresh ginger
1 tablespoon sesame seeds to garnish (optional)
8 eggs
1⁄4–1⁄2 teaspoon crushed dried chilies
pepper to taste
6 teaspoons canola oil
120 g fine rice noodles
1 teaspoon sesame oil
110 g button or Swiss brown mushrooms, sliced
2 carrots, cut into 5 cm long matchstick strips
1 small green pepper, seeded and cut into thin strips
170 g white cabbage, finely shredded
2 tablespoons reduced-salt soy sauce
2 teaspoons white wine vinegar
2 teaspoons chopped fresh ginger
1 tablespoon sesame seeds to garnish (optional)
Directions
cooking time 15 mins
serves 4
- Mix the cornstarch with 4 tablespoons cold water in a bowl. Add the eggs and whisk together until mixed. Stir in the chilies and season with pepper.
- Heat 1 teaspoon of the canola oil in a 20 cm (8 in.) nonstick frying pan over medium heat. Pour in one-quarter of the egg mixture, tipping the pan to spread out the egg in a thin, even layer. Cook for 2 minutes or until set and golden-brown.
- Slide the omelette out of the pan onto a plate. Make 3 more omelettes in the same way, stacking them up interleaved with parchment paper. Set aside and keep warm.
- While making the omelettes, soak the rice noodles in boiling water to cover for 4 minutes, or according to the package instructions, then drain.
- Heat the remaining 2 teaspoons canola oil with the sesame oil in a wok or large frying pan. Add the mushrooms, carrots, pepper and cabbage and stir-fry for 4–5 minutes or until just tender. Add the soy sauce, vinegar, ginger and rice noodles. Gently toss together until hot.
- Divide the vegetable and noodle mixture among the Thai omelettes and fold them over in half. Sprinkle with the sesame seeds, if using, and serve at once.
cooking time 15 mins
serves 4
Nutritional information
PER SERVING
306 calories
17 g protein
21 g total fat
4 g saturated fat
430 mg cholesterol
13 g total carbohydrate
4 g sugars
4 g fibre
509 mg sodium
Rice noodles contain no gluten and are therefore suitable for people with celiac disease who are unable to tolerate gluten-containing food.
