For these delectable chilli-flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding around a colourful filling of stir-fried rice noodles and vegetables.
2 people made this
1 tablespoon cornflour
¼–½ teaspoon crushed dried chillies
pepper to taste
6 teaspoons canola oil
120 g rice vermicelli noodles
1 teaspoon sesame oil
110 g button or Swiss brown mushrooms, sliced
2 carrots, cut into 5-cm matchstick strips
1 small green capsicum, seeded and cut into thin strips
Mix the cornflour with 3 tablespoons cold water in a bowl. Add the eggs and whisk together until mixed. Stir in the chillies and season with pepper.
Heat 1 teaspoon of the canola oil in a 20-cm nonstick frying pan over medium 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.
Slide the omelette out of the pan onto a plate. Make 3 more omelettes in the same way, stacking them up interleaved with greaseproof paper. Set aside and keep warm.
While making the omelettes, soak the rice noodles in boiling water to cover for 4 minutes, or according to the packet instructions, then drain.
Heat the remaining 2 teaspoons canola 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 rice noodles. Gently toss together until hot.
Divide the vegetable and noodle mixture among the omelettes and fold them over in half. Sprinkle with the sesame seeds, if using, and serve at once.