This Singapore Noodle Omelette combines the mild curry flavour of Passage to Asia Singapore Noodle Sauce with tender vermicelli, crisp vegetables and fluffy eggs. Quick to cook and packed with vibrant flavour, it’s a family-friendly dish that’s just right for an easy dinner or weekend lunch.
Prep 10 minsCook 20 minsServes 4
Ingredients
Method
200g dried vermicelli rice noodles
2 tbsp vegetable oil, plus extra for omelettes
300g pack stir-fry Asian Style mixed vegetables (see tips)
1 cup, cooked, shredded BBQ chicken
200g sachet Passage to Asia Singapore noodles
8 eggs
Bean sprouts, lime wedges and shredded green onions, to serve
Prepare noodles according pack instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or large frying pan over high heat. Add vegetables and cook for 2-3 minutes. Add drained noodles and chicken, mix well.
Pour in Singapore noodle sauce. Stir through until combined and evenly heated. Remove from heat and set aside.
Beat 2 eggs together with a fork until well mixed.
Heat 2 tsp of oil in a 20cm (base measurement) non-stick frying pan over medium heat. Pour in eggs. Tilt pan slightly so egg covers the base of pan. Let sit for about 40 seconds.
When mostly set but still slightly runny add a portion of the Singapore noodle mixture over one half. Using a spatula, fold the empty half over the filled side to create a half-moon shape. Cook for a further 30 seconds, then slide onto a plate. Repeat with remaining oil, eggs and Singapore noodle mixture.
Serve immediately with lime wedges, garnished with bean sprouts and green onions.
