savoury

Asian Crispy Veg Omelette

• time: 25
• servings: 1

Ingredients

• 75 g brown rice noodles
• 2 large handfuls mixed vegetables
• 3 cm piece ginger
• 1 garlic clove
• 0.5 fresh red chilli
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 2 eggs
• 1 spring onion
• 3 sprigs fresh coriander leaves
• 1 lime
• low-salt soy sauce

Cookware

• 30cm non-stick frying pan
• rubber spatula

Method

1. Cook brown rice noodles according to the packet instructions, then drain.
2. Trim the woody ends off the asparagus and chop up the stalks, halving the tips lengthways. Halve the baby corn lengthways and matchstick the carrot. Prepare mixed vegetables (asparagus, baby corn, carrots, beansprouts).
3. Peel and finely chop ginger and garlic clove, finely slice fresh red chilli (deseed if you like), and put into a 30cm non-stick frying pan on a medium-high heat with sesame oil. Toss for 1 minute, then add the asparagus, corn, carrot, beansprouts and a pinch of sesame seeds. Toss and stir-fry for 5 minutes, then tip onto a plate, returning the pan to the heat.
4. Drizzle sesame oil into the pan, randomly scatter in the noodles in a fairly even layer, then sprinkle over the remaining sesame seeds and leave to nicely crisp up while you beat eggs with a splash of water. Pour the eggs over the crispy noodles, swirling them around the pan, then cover and reduce the heat to low. Leave to cook through for a couple of minutes while you trim and finely slice spring onion and pick fresh coriander leaves.
5. Loosen the edges of the omelette with a rubber spatula and slide onto a plate. Pile the stir-fried veg in the centre, then scatter over the spring onions and coriander leaves. Serve with a squeeze of lime juice and a drizzle of low-salt soy sauce.