Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 50grams dried vermicelli rice noodles, broken into pieces
- 10 free range eggs
- 1tablespoons tamari
- 1 bunch asparagus, halved lengthways
- 1 small red capsicum, deseeded, thinly sliced
- 100grams button mushrooms, sliced
- 1 clove garlic, crushed
- 3 spring onions, diagonally sliced
- 1/4 cup coriander, sprigs
- 1/3 cup sweet chilli sauce, to serve
- 1teaspoons sesame oil
- 1teaspoons vegetable oil
Description
This creative omelette recipe with vermicelli rice noodles and veggies is a flavour-packed winner. Easy to make, it'll be a hit at any time of day.
Method
Step 1 of 4
Soak noodles in boiling water for 2 minutes or until soft, drain well. Whisk eggs with sesame oil and half of the tamari. Season. Preheat oven grill to high.
Step 2 of 4
Heat vegetable oil in a 28cm ovenproof non-stick frying pan over medium heat. Add asparagus, capsicum, mushroom and garlic. Cook, stirring often, for 5 minutes or until beginning to soften. Reserve half of the asparagus. Add drained noodles to pan and stir to combine. Scatter spring onion over.
Step 3 of 4
Pour egg mixture into pan, tilting pan to spread evenly. Cook over medium heat for 8-10 minutes or until base is set, top will still be runny. Transfer to grill and cook for 1-2 minutes or until set. Carefully remove pan and stand for 5 minutes.
Step 4 of 4
Top omelette with reserved asparagus, coriander sprigs and some of the sweet chilli sauce. Season with pepper. Serve with remaining tamari and sweet chilli sauce.
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