- 1 tablespoon cornflour
- 8 eggs
- ¼–½ teaspoon dried red chilli flakes, to taste
- salt and pepper
- 2 tablespoons sunflower oil
- 125 g fine rice noodles
- 1 teaspoon sesame oil
- 115 g chestnut mushrooms, sliced
- 2 carrots, cut into 5 cm matchstick strips
- 1 small green capsicum, seeded and cut into thin strips
- 170 g white cabbage, finely shredded
- 2 tablespoons light soy sauce
- 2 teaspoons white wine vinegar
- 2 teaspoons chopped ginger bottled in oil
- 1 tablespoon toasted sesame seeds, to serve (optional)
- Mix the cornflour with 3 tablespoons cold water in a mixing bowl.
- Add the eggs and whisk together until mixed.
- Stir in the chilli flakes and season with salt and pepper to taste.
- Heat 1 teaspoon of the sunflower oil in a 20 cm non–stick frying pan over a moderate heat.
- Pour in one–quarter of the egg mixture, tipping the pan to spread out the egg in a thin, even layer.
- Cook for 2 minutes, or until set and golden brown underneath.
- Slide the omelette out of the pan onto a plate.
- Make 3 more omelettes in the same way, stacking them up interleaved with baking paper.
- Keep warm.
- While making the omelettes, soak the noodles in boiling water and cover for 4 minutes, or according to the packet instructions, then drain thoroughly.
- Heat the remaining 2 teaspoons sunflower oil with the sesame oil in a wok or large frying pan.
- Add the mushrooms, carrots, capsicum and cabbage, and stir–fry for 4–5 minutes, or until just tender.
- Add the soy sauce, vinegar, ginger and softened rice noodles.
- Gently toss together until piping hot.
- Divide the vegetable and noodle mixture among the omelettes and fold them over in half.
- Sprinkle with the sesame seeds and serve immediately.
Preparation: 15 minutes
Cooking: about 15 minutes