May 28, 2016
Breakfast, Lunch, Poultry,
Chicken, Eggs, Vegetables, Corn, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Skillet, Stove Top, Cooked Chicken or Beef, Cooked Chicken more
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"From Recipe+ magazine."
Reserve the flavour sachets from noodle packets.
Cook noodles, beans and carrot in a saucepan of boiling water for 2 minutes until noodles and vegetables are tender and then drain and refresh under cold water.
Snip noodles into short lengths.
Whisk eggs in a bowl and add corn, onion and flavour sachet and then add noodle mixture.
Heat oil in a large frying pan over a moderate heat cook 4 x 1/2 cup quantities of egg mixture for 2 minutes each side or until golden and transfer to a plate, cover and keep warm and repeat to make 8 omelettes in total.
Whisk stock, hoisin and soy sauce and cornflour in a saucepan over low heat for 2 minutes or until mixture boil and thickens.
Stack omelettes, top with sliced chicken and drizzle with sauce and top with coriander and extra spring onion.
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