Thai style omelette recipe
A Thai-style wrap, made of omelette on the outside, and a vegetable, noodle and chicken medley on the inside.
Ingredients
- 4 tsp cornflour (mixed with 3 tbsp of water)
- 8 large eggs
- 2 chicken breasts, cut into strips
- 0.5 tsp chilli flakes
- 1 dash sunflower oil
- 125 g rice noodles
- 10 g or 1 sachet ginger paste
- 115 g mushrooms
- 2 carrots, cut as thinly as you can manage
- 0.5 white cabbage, shredded as thinly as possible
- 1 green pepper, cut into thin strips
- 1 dash soy sauce
- 2 tsp white wine vinegar
- 4 tsp cornflour (mixed with 3 tbsp of water)
- 8 large eggs
- 2 chicken breasts, cut into strips
- 0.5 tsp chilli flakes
- 1 dash sunflower oil
- 4.4 oz rice noodles
- 0.4 oz or 1 sachet ginger paste
- 4.1 oz mushrooms
- 2 carrots, cut as thinly as you can manage
- 0.5 white cabbage, shredded as thinly as possible
- 1 green pepper, cut into thin strips
- 1 dash soy sauce
- 2 tsp white wine vinegar
- 4 tsp cornflour (mixed with 3 tbsp of water)
- 8 large eggs
- 2 chicken breasts, cut into strips
- 0.5 tsp chilli flakes
- 1 dash sunflower oil
- 4.4 oz rice noodles
- 0.4 oz or 1 sachet ginger paste
- 4.1 oz mushrooms
- 2 carrots, cut as thinly as you can manage
- 0.5 white cabbage, shredded as thinly as possible
- 1 green pepper, cut into thin strips
- 1 dash soy sauce
- 2 tsp white wine vinegar
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Place the rice noodles in boiling water, cover and allow to soak for about 5 minutes.
- Beat the eggs, season with pepper, add the chilli flakes and cornflour mix.
- Heat some sunflower oil in a frying pan over a medium heat and pour in 1/4 of the egg mix (as we're making this for 4 people) spread around the pan and cook until the base is golden. Transfer to a plate and keep warm.
- Make three more chilli omelettes.
- Heat some more sunflower oil in a wok (or a large frying pan).
- Brown the chicken then add the carrots, pepper, mushrooms and cabbage in the wok/frying pan for 5 minutes.
- Add some soy sauce (some people like more than others), ginger paste, vinegar and noodles and mix it all up for another 5 minutes.
- Place the omelette on a warm plate, spoon some of the noodle mix in the centre. Fold over the edges to make a neat square shaped parcel and quickly turn over to enclose the filling. Repeat for the remaining omelettes.
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