Duck And Noodle Omelettes - cooking recipe

Ingredients

3.5 oz rice vermicelli noodles
3 tsp peanut oil
6 None eggs, lightly beaten
6 None green onions, ends trimmed
1/2 None rotisserie duck, cut into strips
1/4 cup hoisin sauce, plus extra to serve
1/4 cup fresh cilantro leaves

Preparation

Place noodles in a large bowl. Cover with boiling water and set aside for 10 mins. Drain. Pat dry with paper towels.
Meanwhile, heat 1 tsp oil in a large wok or nonstick frying pan. Add 2 eggs and swirl to coat pan and form an omelette. Cover 2/3 of omelette with 1/3 of noodles and cook for 2 mins over medium heat, until set. Gently slide from wok. Repeat with remaining oil, eggs and noodles. Chill for 30 mins.
Place a large piece of plastic wrap on a flat work surface. Top with an omelette. Lay 2 green onions, 1/3 of duck, 1 tbsp hoisin and a few cilantro leaves in center of noodles. Roll up, using plastic wrap to help. Wrap tightly in plastic wrap. Repeat with remaining ingredients. Chill for 30 mins.
Cut rolls into 1 inch slices. Serve with extra hoisin sauce.