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Noodle-stuffed Thai Omelette Recipe


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     Noodle-stuffed Thai Omelette

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   4
Preptime   15 mins

1 Tbs Cornflour
8 eggs
1/4-1/2 tspn crushed dried chillies
pepper to taste
6 tspns canola oil
120gms fine rice noodles
1 tspns sesame oil
110gms button mushrooms, sliced
2 carrots, cut into 5cm long matchstick strips
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, then drain.
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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