Rice Noodle Omelette

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From one of our national supermarkets and their free monthly magazine September 2017."

Original recipe yields 4 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (237 g)
  • Calories 302.8
  • Total Fat - 18 g
  • Saturated Fat - 5 g
  • Cholesterol - 520.8 mg
  • Sodium - 572.8 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 2.4 g
  • Protein - 19.3 g
  • Calcium - 117.8 mg
  • Iron - 3.6 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.1 mg

Step 1

Woqk noodles in boiling water for 2 minutes or until soft and then drain well.

Step 2

Whisk eggs with tamri and sesame oil and season.

Step 3

Preheat grill/broiler to high.

Step 4

Heat oil in a 28cm oven-proof non-stick frying pan over medium heat and add asparagus, capsicum, mushroom and garlic and cook, sitrring often, for 5 minutes or until beginning to soften and then reserve some of the asparagus and then add drained noodles tot he pan and stir to combine and then scatter onion over.

Step 5

Pour egg mixture into the pan, titlting pan to spread evenly and cook over medium heat for 8 to 10 minutes or until base is set and top will still be runny.Transfer to grill/broiler and cook for 1 to 2 minutes or until set and then carefully remove pan and stand for 5 minutes.

Step 6

Loosen omelette and slice onto a plate and top with reserved asparagus, coriander leaves, extra tamari and sweet chilli sauce.

Tips & Variations


No special items needed.

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