Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2teaspoons sesame oil
- 80grams dried rice vermicelli noodles
- 300grams green prawns, peeled, deveined, chopped
- 1 cup green beanettes
- 2 cup bean sprouts, trimmed
- 2 cup broccoli, stems trimmed, cut into small florets
- 1 small red capsicum, deseeded, finely sliced
- 2 cm piece fresh ginger, peeled, finely grated
- 2 spring onions, green tops only, finely chopped
- 1 1/2tablespoons reduced-salt soy sauce
- 1 1/2tablespoons garlic-infused olive oil (see recipe)
- 8 eggs
Nutrition per serving
1740kJ / 418Cal
1740 Kilojoules or 418 Calories
20% of daily energy intake*
Protein
21.0grams
Fat
20.6grams
Carbs
22.7grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place noodles and broccoli in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain well. Whisk eggs and onion in a separate bowl.
Step 2 of 4
Heat 2 tsp garlic-infused oil in a wok or frying pan over medium-high heat. Add prawn and ginger, and stir-fry for 1 minute. Add capsicum and beans and stir-fry for 2 minutes or until just tender. Transfer to a bowl. Add noodles, broccoli and sesame oil, and toss to combine.
Step 3 of 4
Heat 1 tsp remaining garlic-infused oil in a wok or frying pan over medium heat. Add a quarter of the egg mixture and swirl to spread. Cook for 30 seconds or until just set.
Step 4 of 4
Top half the omelette with a quarter each of the noodle mixture and bean sprouts. Cook for 1 minute or until egg has set. Fold omelette over to enclose filling. Slide onto a plate and cover to keep warm. Repeat to make 3 more omelettes. Drizzle with soy sauce and serve.
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