Asian Stir-Fried Veg Crispy Sesame Noodle Omelette

IMG_4784This is pretty yummy and has a nice mild flavour. The egg makes it lovely and filling. I love all the vegetables. I normally don’t really like omelettes but this was really good, possibly because it’s not as thick as other omelettes and it’s lovely and crispy. This recipe is wheat free, gluten free, dairy free, sugar free and is suitable for vegetarians. This is from Jamie Oliver’s Everyday Super Food

Serves 1

  • 75g brown rice noodles (I couldn’t find any so used soba noodles)
  • 2 large mixed handfuls of asparagus, baby corn, carrots and beansprouts (thanks to my diet I had to cut the asparagus and baby corn out)
  • 3cm piece of ginger
  • 1 clove of garlic (I also had to cut this out)
  • 1/2 a fresh red chilli
  • sesame oil
  • 1 teaspoon sesame seeds
  • 2 large eggs
  • 1 spring onion
  • 3 sprigs fresh coriander
  • 1 lime (I used a lemon as I wasn’t sure if I was allowed limes)
  • low salt soy sauce

Cook the noodles according to the packet instructions, then drain. Trim the woody ends of the asparagus and chop up the stalks, halving the tips lengthways to help them cook. Halve the baby corn lengthways and matchstick the carrot. Peel and finely chop the ginger and garlic, finely slice the chilli (deseed if you like) and put into a 30cm non-stick frying pan on a medium-high heat with a teaspoon of sesame oil. Toss for a minute then add the asparagus, corn, carrot, beansprouts and a pinch of sesame seeds. Toss and stir-fry for 5 minute, then tip on to a plate, returning the pan to the heat.

Drizzle a teaspoon of sesame oil into the pan, scatter the noodles in a fairly even layer, then sprinkle over the remaining sesame seeds and leave to crisp up while you beat the eggs with a splash of water. Pour the eggs over the crispy noodles, then cover and reduce to the heat to low. Leave to cook through for a couple of minutes while you trim and finely slice the spring onion and pick the coriander leaves.

Loosen the edge of the omelette with a rubber spatula and slide into 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 soy sauce.


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