Curried Omelette with Rice Noodles & Vegetables
4
peopleServes
20
minutesPreparation Time
30
minutes Stove TopCooking Time
Ingredients
- To Make
- 100 g dried rice vermicelli noodles
- 3 spring onions, thinly sliced lengthwise, cut into 3cm lengths
- 1 carrot, cut into julienne (matchsticks) or coarsely grated
- 1 cup (80g) bean shoots
- ½ bunch coriander (leaves only)
- 8 eggs
- 1 tbsp KEEN'S Traditional Curry Powder
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1 tbsp (20mL) vegetable oil
- To Serve
- whole egg mayonnaise
- oyster sauce (optional)
Directions
- 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.
Recipe Tip
For a more substantial meal add shredded cooked chicken to the noodle mixture.
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