Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Drain well and place in a medium bowl with spring onion, carrot, bean shoots and coriander.
Whisk eggs, KEEN’S Curry Powder, McCormick Sea Salt and Black Pepper and ¼ cup (60 mL) cold water in a large jug.
Heat 1 teaspoon 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.
Top half of omelette with one-quarter of the noodle 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 and noodle mixture to make 4 omelettes.
Serve warm with a drizzle of mayonnaise and optional oyster sauce.
For a more substantial meal add shredded cooked chicken to the noodle mixture.