Asian Noodle Omelette
Quick and filling lunch or dinner.
- Time
- 10 minutes
- Serves
- 4
- Calories
- 323
Ingredients
- 250g Slendier konjac noodles (available in the health food section)
- 8 eggs, whisked
- 300g lean pork, cut into strips
- 2 clove garlic, minced
- 1 tsp ginger, grated
- 100g capsicum, cut into strips
- 100g snow peas, trimmed and cut diagonally
- 1 carrot, cut into strips
- 100g broccoli, cut into florets
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
Method
- Place noodles in a heatproof bowl. Cover with boiling water for 2 minutes. Drain.
- Whisk eggs in a bowl with a teaspoon of water.
- Heat 2 teaspoons vegetable oil in a wok over high heat. Swirl to coat. Add garlic and ginger. Stir-fry for 1 minute. Add pork strips and fry for 1 minute. Add vegetables, oyster sauce and sesame oil. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Transfer to a bowl. Add noodles. Toss to combine.
- Heat 1/2 teaspoon remaining vegetable oil in a non-stick frying pan over medium heat. Add one-quarter of the egg mixture. Swirl to coat. Cook for 30-60 seconds or until just set. Remove from the pan.
- Add 1/4 of the vegetable mixture and fold over to enclose filling. Repeat with remaining oil, egg mixture and vegetable mixture to make 4 omelettes.