Vegetable Noodle Omelet - cooking recipe

Ingredients

2 tsp vegetable oil
3 None eggs
2 None green onions, chopped
1 cup thin egg noodles, soaked in hot water and drained
1/2 cup canned baby corn, halved lengthwise
1/2 None red pepper, seeded and sliced
1/4 cup bean sprouts
None None Cllantro leaves, sliced green onion, hoisin sauce, to serve

Preparation

Heat oil in an 8-inch nonstick skillet on medium heat.
Whisk eggs and green onion in a medium bowl. Stir in noodles. Add egg mixture to pan, tilting to spread. Cook 5-6 mins, or until edges of omelet have set and underside is golden.
Top with corn and red pepper. Cover with lid; cook a further 3-4 mins, until vegetables are tender and omelet is firm.
Serve topped with bean sprouts, cilantro leaves and sliced green onion. Drizzle with hoisin sauce.