Noodles Omelet Recipes

NOODLE OMELETTE

Steps:

• Preheat grill on high. Heat noodles according to packet directions; drain.
• Heat oil in a non-stick frying pan on high; stir-fry capsicum 1-2 minutes, until tender. Stir through noodles, onions, beansprouts and coriander.
• Whisk together eggs and soy. Reduce heat to low; pour egg mixture over noodles. Cook 8 minutes, until almost set.
• Grill 5 minutes, until egg is set and golden. Serve in wedges with hoisin or oyster sauce and salad.

NOODLE OMELETTE

Steps:

• Prep the ramen noodles as per packet instructions.
• Chop the green onion. In a mixing bowl crack in the eggs, mix well with the soy sauce, white vinegar, chili and pepper.
• Once the ramen is done add it to the batter.
• If you have basil leaves at hand, roughly chop or rip them and add to the batter.
• Transfer the batter to the pan and fry on low to medium heat for 4 minutes. Flip and fry for 3 minutes. Done!
• Like your omelettes saltier? Crack a little salt on top. Next time add a pinch to the batter.

NOODLE OMELETTE

Steps:

• Lightly beat eggs. Add salt & pepper to taste.
• Drain cooked noodles & add to eggs. Mix with a fork.
• Add cheese & mix with fork.
• Heat frying pan & add a little butter. (you can use spray oil if you like).
• Pour in egg & noodle mixture ensuring the noodles are spread evenly within the mixture.
• Cook until both sides are slightly browned (I flip it with a spatula).

CALIFORNIA ROLL RICE NOODLE BOWL

Steps:

• Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
• Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
• Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
• Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
• Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
• Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

SHUPP NOODLES - NOODLE OMELET

Steps:

• Make noodles: beat eggs, add salt and as much flour as can be worked into the eggs to make the dough come away from the bowl easily.
• Knead well, cover and let stand for 30 minutes.
• Roll out thinly with as little flour on the rolling pin and board as possible; stretch and cut into 1-inch strips.
• Cook noodles in boiling salted water for approximately 7-10 minutes; drain.
• Fry in butter until golden.
• Add beaten eggs and season with salt and pepper.
• Cook slowly until eggs are firm.
• Serve immediately.

HERBED OMELET WRAPS WITH RICE NOODLES AND DUCK

Steps:

• Combine the eggs, scallions, 2 tablespoons cilantro, chile, tamarind, coconut milk, brown sugar and salt, and beat lightly.
• Place a 6-inch skillet over medium-low heat and add 1 teaspoon oil. Using a small ladle, add about a sixth of the egg mixture, swirling it quickly to thinly cover the base of the pan. When the underside is golden and the top looks set, 2 to 3 minutes, turn it onto a plate to cool and repeat with the remaining egg mixture to make 5 more omelets.
• Pour boiling water over the rice noodles and soak until soft, 5 to 10 minutes, then pour cool water over them, drain and cut into shorter lengths with kitchen scissors.
• Lay one omelet golden-side down and spread a tablespoon of hoisin sauce over it. In a line, just off center, lay about a tablespoon of rice noodles, a little duck or chicken, cucumber matchsticks, a few cilantro leaves and a little shredded mint. Roll up as firmly as possible, from the edge nearest the filling ingredients. Cut in half through the middle, and repeat with the remaining omelets and filling.