Ham and veggie noodle omelettes

Total Time
Omelettes are so versatile as you can add whatever ingredients you have in the fridge. This one uses hokkien noodles, vegies and ham.
  • Kan Tong Noodles, Hokkien, Wholemeal, Wok-Ready
    100 g
  • Corn, kernels, canned in brine, drained
    81 g, (Buy 125g can)
  • trimmed leg ham
    50 g, finely chopped
  • zucchini
    1 small, coarsley grated
  • pumpkin
    150 g, coarsely grated
  • egg(s)
    1 medium
  • egg white
    2 medium
  • rice bran oil
    2 tsp
  • green shallot(s)
    1 individual, thinly sliced
  1. Separate noodles and place in a medium bowl. Add corn, ham, zucchini and pumpkin. Whisk egg, egg whites and 1 tablespoon cold water in a jug until combined. Season with salt and pepper.
  2. Preheat grill on medium-high. Heat half the oil in a small (18cm base measurement) ovenproof frying pan over medium-high heat. Add half the noodle mixture. Cook, tossing, for 2 minutes or until heated through.
  3. Pour half the egg mixture over noodle mixture in pan. Cook for 1 minute or until egg mixture is almost set. Place under grill. Grill for 2–3 minutes or until golden and set. Transfer to a plate and cover to keep warm. Repeat with remaining oil, noodle mixture and egg mixture. Sprinkle omelettes with shallots and cut into wedges to serve.
SERVING SUGGESTION: Baby salad leaves, Lebanese cucumber and yellow capsicum. TIPS: You can use carrot or orange sweet potato (kumara) instead of pumpkin. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or enjoy cold.

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