Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (for 4 people) :Method: 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.