Who says noodles are just for stir-fries and soups? This Noodle-Stuffed Omelette takes your everyday eggs to the next level — fluffy on the outside, savoury noodles tucked inside. It’s quick, fun, and perfect for lunchboxes, weeknight dinners, or even a weekend brunch.
With Lian Huat Fresh Noodles, you’ll get that authentic springy bite wrapped in a golden omelette that’s as delicious as it looks.
Ingredients
- 300g Lian Huat Fresh Noodles
- 4 large eggs, lightly beaten
- 1 small carrot, julienned
- ½ cup mushrooms, sliced
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil
Method
Cook noodles: Blanch Lian Huat Fresh Noodles in boiling water for 1–2 minutes. Drain and set aside.
Prepare filling: Heat 1 tbsp oil in a pan. Stir-fry carrot and mushrooms until tender. Add noodles, soy sauce, sesame oil, and spring onions. Toss well and remove from heat.
Make the omelette: Heat the remaining oil in a large non-stick pan. Pour in beaten eggs and swirl to coat the pan evenly.
Stuff & fold: Once the eggs are almost set, spoon the noodle mixture onto one half of the omelette. Fold the other half over to cover the filling.
Serve hot: Slide onto a plate, slice into wedges, and enjoy!