Name: Thai prawn and noodle omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 100 gram dried bean thread vermicelli; 1 tablespoon vegetable or peanut oil; 2 clove garlic, crushed; 3 piece fresh ginger, peeled, finely chopped; 1 bunch baby bok choy, thinly sliced crosswise; 200 gram can peeled prawns, rinsed; 1/4 cup chopped coriander; 8 eggs, at room temperature, lightly whisked; 100 gram bean sprouts; 25 gram baby rocket leaves; 1/3 cup sweet chilli sauce

Ingredients

100 gram dried bean thread vermicelli

1 tablespoon vegetable or peanut oil

2 clove garlic, crushed

3 piece fresh ginger, peeled, finely chopped

1 bunch baby bok choy, thinly sliced crosswise

200 gram can peeled prawns, rinsed

1/4 cup chopped coriander

8 eggs, at room temperature, lightly whisked

100 gram bean sprouts

25 gram baby rocket leaves

1/3 cup sweet chilli sauce

Method

1.Preheat an oven-grill to moderately high. Soak noodles in boiling water in a heatproof bowl for 5 minutes. Stir to separate strands. Drain. Rinse under cold water; drain. Cut noodles into 6cm lengths.

2.Meanwhile, heat oil in a 23cm (base measurement) non-stick frying pan with ovenproof handle over moderate heat. Add garlic and ginger; cook, stirring, for 30 seconds or until fragrant. Add bok choy; cook, stirring, until softened. Stir in prawns, coriander and noodles.

3.Pour egg over prawn mixture; cook, without stirring, for 5 minutes or until almost set. Place pan under grill; cook for 5 minutes or until golden and set. Cut into wedges. Serve omelette topped with sprouts, rocket and the chilli sauce.

Make ahead: Prepare vermicelli ahead of time. Cover with plastic food wrap, then refrigerate. No ovenproof frying pan? Cover handle with several layers of foil to prevent it burning under the grill. Swap prawns for drained canned crab meat or tuna. For added spice, add some finely chopped red chilli with the ginger.
Note

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Ingredients

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