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.
Servings | Prep Time | Cook Time |
4 | 15minutes | 15minutes |
Servings | Prep Time |
4 | 15minutes |
Cook Time |
15minutes |
- 1 tbsp cornstarch
- 8 eggs
- 1/2 tsp dried chilies crushed
- pepper to taste
- 6 tsp canola oil
- 120 g rice noodles fine
- 1 tsp sesame oil
- 110 g button mushrooms sliced
- 2 carrots cut into 5 cm long matchstick strips
- 1 green pepper seeded and cut into thin strips
- 170 g white cabbage finely shredded
- 2 tbsp soy sauce reduced-salt
- 2 tsp white wine vinegar
- 2 tsp fresh ginger chopped
- 1 tbsp sesame seeds to garnish (optional)
Ingredients
Servings: Units: |
- 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.