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Rice Noodles Omelette


100 g thin rice noodles,
6 large eggs
1 cup minced beef
1 white onion, chopped
1 small carrot, cubed
1 tomato, remove seeds, cubed
1 red chili, remove seeds, chopped
1 stalk spring onions, finely sliced
seasoning, salt and pepper
oil for frying


Soaked noodles in hot boiling water until soft and drain.
Beat eggs in large bowl for 1 minute, add seasoning and beat till combine. Pour eggs mixture over noodle.

Heat oil in a small pan or skillet. Stir fry beef for 5 minutes, then add carrots and onion and stir for another 5 minutes.

Drain and mix with eggs and noodles mixture. Mix in tomato, red chillies and spring onion. Season with salt and pepper. Divide noodle mixture to make 2 portion.

Heat oil, pour half of the eggs noodles mixture and cook over low heat for 3 to 5 minutes on each side or until done.

Repeat with the other half of the mixture.

Remove from heat and cut into wedges.

Serve hot. Dip in tomato or chili sauce.

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