Stuffed Thai omelette

    50 min

    For these delectable chilli-flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful filling of stir-fried vegetables and rice noodles.

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    Serves: 4 

    • 4 tsp cornflour
    • 8 eggs
    • ¼–½ tsp crushed dried chillies, to taste
    • 2 tbsp sunflower oil
    • 125 g (4 ½ oz) fine rice noodles
    • 1 tsp toasted sesame oil
    • 115 g (4 oz) chestnut mushrooms, sliced
    • 2 carrots, cut into 5 cm (2 in) matchstick strips
    • 1 small green pepper, seeded and cut into thin strips
    • 170 g (6 oz) white cabbage, finely shredded
    • 2 tbsp light soy sauce
    • 2 tsp white wine vinegar
    • 2 tsp chopped root ginger bottled in oil
    • salt and pepper
    • 1 tbsp toasted sesame seeds to garnish (optional)

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Mix the cornflour with 3 tbsp cold water in a mixing bowl. Add the eggs and whisk together until mixed. Stir in the chillies and season with salt and pepper to taste.
    2. Heat 1 tsp of the sunflower oil in a 20 cm (8 in) non-stick frying pan over a moderate heat. Pour in one-quarter of the egg mixture, tipping the pan to spread out the egg in a thin, even layer. Cook for 2 minutes or until set and golden brown underneath.
    3. Slide the omelette out of the pan onto a plate. Make 3 more omelettes in the same way, stacking them up interleaved with greaseproof paper. Keep warm.
    4. While making the omelettes, soak the rice noodles in boiling water to cover for 4 minutes, or according to the packet instructions, then drain.
    5. Heat the remaining 2 tsp sunflower oil with the toasted sesame oil in a wok or large frying pan. Add the mushrooms, carrots, green pepper and cabbage, and stir-fry for 4–5 minutes or until just tender. Add the soy sauce, vinegar, ginger and softened rice noodles. Gently toss together until piping hot.
    6. Divide the filling among the warm pancakes and fold them over or roll up. Serve immediately, garnished with sesame seeds.

    Another idea

    For a folded salad omelette, grill 2 rashers of lean back bacon until crisp, then crumble or chop. Whisk the eggs with the cornflour and water as in the main recipe, but leave out the chillies. For each omelette, heat 1 tsp sunflower oil in a 20 cm (8 in) non-stick frying pan, sprinkle one-quarter of the bacon pieces evenly over the bottom of the pan and then pour in one-quarter of the egg mixture. Cook the omelettes as in the main recipe, then slide onto serving plates and leave to cool. Finely shred ½ small iceberg lettuce and mix with 2 chopped celery sticks, 1 seeded and thinly sliced red pepper and 6 chopped spring onions. Season to taste. Spread half of each omelette with 2 tbsp hummus and top with the salad mixture. Fold the omelettes over in half and serve.

    Plus points

    Rice noodles contain no gluten and are therefore suitable for people with coeliac disease who are unable to tolerate gluten-containing food. * White cabbage contains beneficial phytochemicals including glucosinolates, which have strong anti-cancer effects.

    Each serving provides

    A, B12, C * B2, E, folate, niacin, copper, selenium, zinc * B1, B6, calcium, iron, potassium

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