Asian-Style Omelette with Crisp Noodles and Sticky Peppers

A vegetarian omelette filled with herb-lime noodles, topped with deep-fried crispy noodles and a sweet, sticky pepper relish.

Vegetarian Asian Noodles Eggs Omelette

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

121g

per serving

121 g total

Fat

62.4g

per serving

62.4 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

null

CondimentsSauces

tbsp

Soy Sauce

for the noodle filling

tbsp

Soy Sauce

for the egg mixture

tsp

White Wine Vinegar

null

Dairy

piece

Egg

free-range

Fruits

piece

Lime

juice and zest only

GrainsCereals

Rice Noodle

for the omelette filling

NutsSeeds

tbsp

Mint

chopped fresh

tbsp

Coriander

chopped fresh

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

OilsFats

tbsp

Vegetable Oil

for frying the omelette

100

Vegetable Oil

for deep frying

tbsp

Olive Oil

for the peppers

Vegetables

piece

Yellow Pepper

sliced

piece

Scotch Bonnet Chilli

finely sliced

Method

Serve the omelette topped with crisp noodles and sticky peppers.

Cook rice noodles according to packet instructions, refresh under cold water, and drain.

Mix the cooked noodles with lime juice, zest, one tablespoon soy sauce, mint, and coriander.

Beat the eggs with the remaining soy sauce and season with salt and pepper.

Fry the eggs in oil until setting, add noodle filling, fold over, and fry until golden-brown.

Deep fry dry noodles in a saucepan of hot oil for 30 seconds until puffed, then drain.

Sauté the yellow pepper, chilli, and garlic in olive oil for 2 minutes.

Simmer peppers with sugar and vinegar for 10 minutes until sticky.