Duck And Noodle Omelettes

• 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

1. Place noodles in a large bowl. Cover with boiling water and set aside for 10 mins. Drain. Pat dry with paper towels.
2. 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.
3. 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.
4. Cut rolls into 1 inch slices. Serve with extra hoisin sauce.

rice vermicelli noodles, peanut oil, eggs, green onions, rotisserie duck, hoisin sauce, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/28214 (may not work)