This is one of the main East Asian Breakfasts, that are eaten by many Asian house-holds in the East. And it is actually called and made differently in every country.
Recipe
Ingredients
- 100g dried rice vermicelli noodles - 8 eggs - 2 green onions, finely chopped
- 1 1/2 tbsp vegetable oil - 2 garlic cloves, crushed - 2cm piece fresh ginger, peeled, finely grated - 1/2 of 800g packet frozen Shanghai stir-fry vegetable mix (see note) - 1 tbsp Chang's oyster sauce - 2 tsp sesame oil - 1 tbsp soy sauce
Preparation
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Drain them and then whisk eggs and onion in a bowl. - Heat 2 teaspoons vegetable oil in a wok over high heat. Swirl to coat. Add garlic and ginger. Stir-fry for 1 minute. Add vegetable mix, oyster sauce and sesame oil. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Transfer to a bowl. Add noodles. Toss to combine. - Heat 1 teaspoon remaining vegetable oil in a 20cm non-stick frying pan over medium heat. Add one-quarter of the egg mixture. Swirl to coat. Cook for 30 seconds or until just set. - Top 1 half of omelette with one-quarter of the vegetable mixture. Cook for 1 minute or until egg has set. Fold over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining oil, egg mixture and vegetable mixture to make 4 omelettes. Serve drizzled with soy sauce.
Thank You so Much!
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