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Asian-style omelette with crisp noodles and sticky peppers

Asian-style omelette with crisp noodles and sticky peppers is a breakfast recipe made with Soy Sauce, Vegetable Oil, Olive Oil, Caster Sugar, and White Wine Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   For the omelette, cook the rice noodles according to packet instructions and refresh under cold running water. Drain, then place into a bowl.

2. 2

   Add the lime juice and zest, one tablespoon of the soy sauce, and all of the mint and coriander to the bowl. Stir well.

3. 3

   Heat the vegetable oil in a frying pan and pour in the eggs.

4. 4

   Cook gently until the eggs are beginning to set.

5. 5

   Place the noodle mixture onto one half of the omelette, then fold the other half of the omelette over the top to enclose the filling.

6. 6

   Continue to fry on both sides until golden-brown.

7. 7

   For the crisp noodles, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous.

8. 8

   Do not leave unattended.) Add the noodles to the pan and deep fry for about 30 seconds, until puffed up and golden-brown.

9. 9

   Remove from the pan with a slotted spoon and drain on kitchen paper.

10. 10

    For the sticky peppers, heat the olive oil in a frying pan and gently fry the yellow pepper, chilli and garlic for 1-2 minutes.

11. 11

    Add the sugar and white wine vinegar and cook gently for 8-10 minutes, or until the peppers have broken down and the juices have become sticky.

12. 12

    To serve, slide the omelette onto a serving plate and top with the crisp noodles and the sticky peppers.