Thai Shrimp And Noodle Omelet - cooking recipe

Ingredients

4 oz dried rice vermicelli noodles
1 tbsp vegetable or peanut oil
2 cloves garlic, crushed
1 piece (1 inch) ginger, peeled and finely chopped
1 bunch bunch baby bok choy, thinly sliced crosswise
8 oz cooked shrimp, peeled, deveined and chopped
2 tbsp chopped cilantro
8 None eggs, at room temperature, lightly beaten
1 cup bean sprouts
1 cup baby arugula leaves
1/3 cup sweet chili sauce

Preparation

Preheat the broiler. Soak the noodles in boiling water in a heatproof bowl for 5 mins. Stir to separate the strands. Drain. Rinse under cold water, then drain again. Cut the noodles into 2-inch lengths.
Meanwhile, heat the oil in a 9-inch nonstick skillet with an ovenproof handle on medium heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until fragrant. Add the bok choy and cook, stirring, until softened. Stir in the shrimp, cilantro and noodles.
Pour the egg over the shrimp mixture and cook, without stirring, for 5 mins or until almost set. Place the pan under the broiler and cook for 5 mins or until golden and set. Cut into wedges. Serve the omelet topped with bean sprouts, arugula and the chili sauce.