Thai style omelette recipe

• 4 tsp cornflour (mixed with 3 tbsp of water)
• 8 large eggs
• 2 chicken breasts, cut into strips
• 0.5 tsp chilli flakes
• 1 dash sunflower oil
• 125 g (4.4oz) rice noodles
• 10 g (0.4oz) or 1 sachet ginger paste
• 115 g (4.1oz) mushrooms
• 2 carrots, cut as thinly as you can manage
• 0.5 white cabbage, shredded as thinly as possible
• 1 green pepper, cut into thin strips
• 1 dash soy sauce
• 2 tsp white wine vinegar

1. Place the rice noodles in boiling water, cover and allow to soak for about 5 minutes.
2. Beat the eggs, season with pepper, add the chilli flakes and cornflour mix.
3. Heat some sunflower oil in a frying pan over a medium heat and pour in 1/4 of the egg mix (as we're making this for 4 people) spread around the pan and cook until the base is golden.
4. Transfer to a plate and keep warm.
5. Make three more chilli omelettes.
6. Heat some more sunflower oil in a wok (or a large frying pan).
7. Brown the chicken then add the carrots, pepper, mushrooms and cabbage in the wok/frying pan for 5 minutes.
8. Add some soy sauce (some people like more than others), ginger paste, vinegar and noodles and mix it all up for another 5 minutes.
9. Place the omelette on a warm plate, spoon some of the noodle mix in the centre.
10. Fold over the edges to make a neat square shaped parcel and quickly turn over to enclose the filling.
11. Repeat for the remaining omelettes.

cornflour, eggs, chicken breasts, chilli flakes, sunflower oil, rice noodles, ginger paste, mushrooms, carrots, white cabbage, green pepper, soy sauce, white wine vinegar

Taken from www.lovefood.com/guide/recipes/19658/thai-style-omelette-recipe (may not work)