Ham and veggie noodle omelettes
Kan Tong Noodles, Hokkien, Wholemeal, Wok-Ready
Canned corn kernels in brine, rinsed, drained
81 g, (Buy 125g can)
Trimmed leg ham
50 g, finely chopped
1 small, coarsley grated
150 g, coarsely grated
Rice bran oil
1 individual, thinly sliced
- 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.
- 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.
- 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.