I have never heard about this dish,Vegetarian Instant Noodle Omelette, before. I would never have thought about creating such a dish. My husband gave me this idea and told me roughly how it could be done. I took up his idea to try it and here it is. It turned out to be, surprisingly, delicious. It can be eaten with rice or it can be eaten as a snack perhaps with tomato or chili sauce.
Ingredients:
- 1 packet of instant noodles
- 3 eggs
- 1 pc of cabbage
- 1/3 red capsicum
- 1/3 yellow capsicum
- 1/3 green capsicum
- 1 pc carrot (2 inches)
- 1 small onion
- Cooking oil
- Salt, pepper and light soy sauce
Method:
- Boil the instant noodles till al dente. Throw away the water. Set the noodles aside.
- Julienne the cabbage, red, yellow and green capsicum, carrot and onion.
- Heat up a wok with some cooking oil.
- Fry the cabbage, carrots and onion till they are soft.
- Add the capsicum and stir fry for about 3 minutes.
- Remove the vegetable from the wok.
- Beat the eggs.
- Add the instant noodles and vegetables to the egg.
- Season the egg mixture with salt, pepper and light soy sauce (to taste). (Discard the seasoning that comes with the instant noodles.)
- Heat a non-stick pan and grease it lightly with cooking oil.
- Pour the egg mixture into the pan.
- Let the egg mixture turn golden brown before flipping it to the other side.
- Once the other side is golden brown, remove it onto a serving plate.