- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Stuff omelette with vegetables and noodles for a fast Asian-style dinner idea.
Ingredients
- 100g dried rice vermicelli noodles
- 8 eggs
- 2 green onions, finely chopped
- 1 1/2 tablespoons vegetable oil
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 1/2 x 800g packet frozen Shanghai stir-fry vegetable mix (see note)
- 1 tablespoon Chang's oyster sauce
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Drain. Whisk eggs and onion in a bowl.
- Step 2Heat 2 teaspoons vegetable oil in a wok over high heat. Swirl to coat. Add garlic and ginger. Stir-fry for 1 minute. Add vegetable mix, oyster sauce and sesame oil. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Transfer to a bowl. Add noodles. Toss to combine.
- Step 3Heat 1 teaspoon remaining vegetable oil in a 20cm non-stick frying pan over medium heat. Add one-quarter of the egg mixture. Swirl to coat. Cook for 30 seconds or until just set.
- Step 4Top 1 half of omelette with one-quarter of the vegetable mixture. Cook for 1 minute or until egg has set. Fold over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining oil, egg mixture and vegetable mixture to make 4 omelettes. Serve drizzled with soy sauce.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1750 kj
Energy
25g
Fat Total
6g
Saturated Fat
4g
Fibre
19g
Protein
434mg
Cholesterol
761.04mg
Sodium
5g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Shanghai stir-fry vegetable mix contains carrot, broccoli, green beans, sugar snap peas, red onion, red capsicum and celery.
Super saver: By using the Shanghai mix instead of fresh vegetables, you save around $1.24 in total.
- Author: Kirrily La Rosa
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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