Thai Vegetable Noodle Omelette
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 head of pak choi
- 1/2 onion
- 1/3rd red bell pepper
- 3 chesnut mushrooms
- 1 large carrot
- 1 thumbnail sized piece fresh root ginger
- 1/2 red chilli
- 1 clove garlic
- small bunch fresh coriander
- 1 packet of instant noodles
- 4 eggs
- 1 tbsp vegetable oil
- Soy sauce (to serve)
Method
- STEP 1Heat grill to medium/high heat.
- STEP 2Slice the carrot, onion, pepper and mushrooms thinly. Alternatively - use a stir fry vegetable kit. Separate the pak choi leaves.
- STEP 3Heat oil in a large frying pan.
- STEP 4Finely chop garlic, chilli, ginger & coriander, keeping the coriander separate and put to one side.
- STEP 5Add these to the pan with the vegetables over a high heat. Stir fry for 4-5 minutes or until carrots are almost cooked. Add pak choi and cook for a further 3-4 mins until pak choi stems are softened but still slightly crunchy.
- STEP 6Beat eggs together in a jug.
- STEP 7Cook instant noodles using water according to packet instructions. Do not add the flavouring sachet. Add cooked noodles to the pan with the vegetables, coriander and pour in eggs. Stir the mixture until egg is beginning to cook through, turn down heat and cook for 1 minute more.
- STEP 8Place frying pan under the grill for 4-5 minutes or until egg mixture is cooked through and the top is golden brown.
- STEP 9Serve with soy sauce to dip.