Ingredients
- 2 packets (10 grams) instant noodles
- 89 grams green string beans (chopped)
- 2 carrots, finely chopped
- 6 large eggs (at room temperature)
- 1 can (125 gram) whole kernel corn (drained)
- 2 spring onions, thinly sliced
- 1 spring onion, thinly sliced to serve
- 2 tablespoons oil (vegetable oil)
- 3/4 cup low-sodium chicken stock
- 1 tablespoon hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 3 teaspoons cornflour
- 300 grams cooked chicken breast (sliced)
- Coriander sprigs, to serve
How to Make
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Step 1: Reserve the flavour sachets from noodle packets.
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Step 2: 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.
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Step 3: Snip noodles into short lengths.
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Step 4: Whisk eggs in a bowl and add corn, onion and flavour sachet and then add noodle mixture.
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Step 5: 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.
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Step 6: Whisk stock, hoisin and soy sauce and cornflour in a saucepan over low heat for 2 minutes or until mixture boil and thickens.
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Step 7: Stack omelettes, top with sliced chicken and drizzle with sauce and top with coriander and extra spring onion.
We hope you enjoy this recipe!
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