Vegetable Noodle Omelet

1. 1

   Heat oil in an 8-inch nonstick skillet on medium heat.

2. 2

   Whisk eggs and green onion in a medium bowl. Stir in noodles. Add egg mixture to pan, tilting to spread. Cook 5-6 mins, or until edges of omelet have set and underside is golden.

3. 3

   Top with corn and red pepper. Cover with lid; cook a further 3-4 mins, until vegetables are tender and omelet is firm.

4. 4

   Serve topped with bean sprouts, cilantro leaves and sliced green onion. Drizzle with hoisin sauce.

No additional tips available.