Thai Vegetable Noodle Omelette
Member recipe

Thai Vegetable Noodle Omelette

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Serves 2

Perfect for students and using up any leftover vegetables in the fridge.

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  • 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)


    1. Heat grill to medium/high heat. Slice the carrot, onion, pepper and mushrooms thinly. Alternatively - use a stir fry vegetable kit. Separate the pak choi leaves.
    2. Heat oil in a large frying pan. Finely chop garlic, chilli, ginger & coriander, keeping the coriander separate and put to one side. Add 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.
    3. Beat eggs together in a jug. Cook 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.
    4. Place frying pan under the grill for 4-5 minutes or until egg mixture is cooked through and the top is golden brown.
    5. Serve with soy sauce to dip.

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