Easy recipe Sesame Vegetable Omelette Recipe

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about one hundredg dried rice vermicelli noodles two hundred and fiftyg packet rainbow salad (Recipes by ingridients salad) mix (see note) one/about two cup fresh coriander leaves about three green onions, sliced diagonally one long red chilli, deseeded, thinly sliced six eggs one tablespoon soy sauce one teaspoon sesame seeds, toasted about two teaspoons peanut oil (Recipes by ingridients peanut oil) one quarter cup oyster sauceStep one Place noodles and salad (Recipes by ingridients salad) mix in a bowl. Cover with boiling water. Sesame Vegetable Omelette Recipe. Stand for about four to five minutes or until noodles are tender. Drain. Add coriander, onion and chilli to noodles. Toss to combine. Step about two Meanwhile, whisk eggs, soy and sesame seeds together in a large jug. Step about three Heat one/about two teaspoon oil in a medium, nonstick frying pan over medium heat. Sesame Vegetable Omelette Recipe. Pour in one quarter egg (Recipes by ingridients egg) mixture. Tilt pan to cover base. Sesame Vegetable Omelette Recipe. Cook for one minute or until just set. Sesame Vegetable Omelette Recipe. Step about four Top one side egg (Recipes by ingridients egg) mixture with one quarter noodle mixture. Cook for one minute or until egg (Recipes by ingridients egg) has set. Sesame Vegetable Omelette Recipe. Fold over to enclose filling. Sesame Vegetable Omelette Recipe. Slide onto a plate. Cover to keep warm. Repeat with remaining oil, egg (Recipes by ingridients egg) mixture and noodle mixture to make about four omelettes. Sesame Vegetable Omelette Recipe. Step five Combine oyster sauce (Recipes by ingridients oyster sauce) and about two tablespoons cold water. Drizzle omelettes with oyster sauce (Recipes by ingridients oyster sauce) mixture. Serve..