1 small green capsicum, seeded and cut into thin strips
170gms white cabbage, finely shredded
2 Tbspns reduced-salt soy sauce
2 tspns chopped fresh ginger
1 Tbspns sesame seeds to garnish (optional)
Mix the conrflour with 3 Tbspns cold water in a
bowl. Add the eggs and whisk together until mixed.
Stir in the chillies and season with pepper.
Heat 1 tspn of the canola oil in a 20cm nonstick
frying pan over medium heat. Pour in one-quarter
of the egg mixture, tipping the pan to spread out
the egg in a thin, even layer. Cook for 2 minutes
or until set and golden brown. Slide the omelette
out of the pan onto a plate. Make 3 more omelette's in the same way, stacking them up
interleaved with greaseproof paper. Set aside and
keep warm. While making the omellete's, soak the
rice noodles in boiling water to cover for 4
minutes, or according to the packets instructions,
Heat the remaining 2 tspns canola oil with the
sesame oil in a wok or large frying pan. Add the
mushrooms, carrots, capsicum and cabbage and stir-
fry for 4-5 mins or until just tender. Add the
soy sauce, vinegar, ginger and rice noodles.
Gently toss together until hot.
Divide the vegetable and noodle mixture among the
omelettes and fold them over in half. Sprinkle with
the sesame seeds, if using, and serve at once.
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