Vegetable Noodle Omelet

• 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

1. Heat oil in an 8-inch nonstick skillet on medium heat.
2. 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.
3. Top with corn and red pepper. Cover with lid; cook a further 3-4 mins, until vegetables are tender and omelet is firm.
4. Serve topped with bean sprouts, cilantro leaves and sliced green onion. Drizzle with hoisin sauce.

vegetable oil, eggs, green onions, thin egg noodles, baby corn, red pepper, bean sprouts, cllantro

Taken from recipes-plus.com/api/v2.0/recipes/30855 (may not work)