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.
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 to 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.
Per serving: 306 calories, 17 g protein, 21 g fat (4 g saturated), 430 mg cholesterol, 13 g 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.