Rice Noodle Salad With Omelette - cooking recipe

Ingredients

1/2 lb rice noodles
1/2 tsp fish sauce
1 None lime, juiced
1/2 tsp granulated sugar
1 None small red chili pepper, deseeded and finely chopped
2 tbsp sesame oil
3 tbsp vegetable oil
1/2 lb carrots, peeled and finely shredded
4 None spring onions, trimmed and finely chopped
1/2 lb cucumber, halved, deseeded and diced
3 tbsp fresh cilantro leaves, 1 tbsp chopped
3 tbsp roasted peanuts, roughly chopped
2 None eggs, beaten

Preparation

Soak rice noodles in cold water for 2-3 mins. Drain then place in a pot of boiling, salted water for 1 min. Drain and rinse under cold water. Mix fish sauce, lime juice, sugar, chili, sesame oil and 2 tbsp oil then toss with rice noodles, carrots, spring onions, cucumber, 2 tbsp cilantro leaves and peanuts. Divide between 4 serving bowls.
To finish, beat eggs with chopped cilantro and season. Heat remaining oil in a frying pan and add egg mixture. Cook for 2-3 mins, stirring lightly with a fork, until just set. Break into pieces and divide between the bowls. Serve.