Ingredients
Prawn noodle omelet
Method
Prawn noodle omelet
1.Soak noodles in boiling water in a medium heatproof bowl for 3 minutes; stir to separate strands, then drain. Using kitchen scissors, snip noodles into short lengths.
2.Combine prawns and garlic in a glass bowl. Spray with oil. Heat a large, 24cm (top measurement) non-stick frying pan over moderate heat. Add prawn mixture; cook and turn for 1-2 minutes or until prawns curl and change colour. Transfer prawns to a heatproof plate.
3.Add capsicum to pan; cook and stir for 2 minutes. Add bok choy and onion; cook and stir for 1 minute or until boy choy wilts. Add noodles to pan; stir to combine. Reduce heat. Whisk eggs and half the coriander in a large jug; pour egg mixture into pan, stirring to distribute evenly. Arrange prawns on top. Cook for 5 minutes or until egg is almost set.
4.Preheat an oven-grill to high. Place pan under grill; cook for 4-5 minutes or until golden and set. Remove and set aside for 5 minutes. Combine sprouts, snow peas, chilli and remaining coriander in a small bowl. Transfer omelette to a large chopping board. Cut into wedges. Top with snow pea mixture. Drizzle with sesame oil and ketiap manis. Serve.