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Serves: 2
Prep time: 30 mins
Total time:
Recipe photograph by Ant Duncan
Recipe by Tamsin Burnett-Hall
Take inspiration from East Asia and add noodles to an omelette for a more substantial meal – they’ll go deliciously crispy at the edges
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Mains Gluten-free Under 30 minutes Dairy-free Meals for two Under 600 calories Prawns
Nutritional information (per serving)
Calories
594Kcal
Fat
25gr
Saturates
5gr
Carbs
46gr
Sugars
17gr
Protein
45gr
Salt
5.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 1 nest of dried rice noodles, from a 250g pack
- 75g frozen edamame beans
- 2 tbsp sweet chilli sauce
- juice of 1 lime, plus wedges to serve
- 11⁄2 tbsp Thai fish sauce
- 6 medium eggs
- 1⁄2 x 30g pack coriander, roughly chopped, plus extra sprigs
- 1 tbsp vegetable oil
- 1 bunch spring onions, finely sliced
- 1 large carrot (about 150g), coarsely grated
- 150g cooked peeled prawns (defrosted if frozen)
Step by step
- Bring a kettleful of water to the boil. Put the rice noodles in a heatproof bowl and the edamame in another. Cover both with boiling water and leave to soak for 5 minutes; drain.
- Combine the sweet chilli sauce, lime juice and 1⁄2 tablespoon of Thai fish sauce in a small bowl with 1 tablespoon of water. Set aside.
- Beat the eggs with 1 tablespoon of Thai fish sauce in a measuring jug then mix in the chopped coriander.
- For each omelette, heat half the oil in a non-stick frying pan, about 20cm base diameter, on a medium heat. Fry half the spring onions and carrots for 1 minute then add half the noodles and mix together before pouring in half of the egg, shaking the pan to distribute the egg evenly through the noodles. Cover with a lid and cook for 3-4 minutes until the omelette is set on top and golden-brown underneath. Fold in half and remove to a warmed plate while you cook the second omelette.
- When both omelettes are cooked, add the edamame, prawns and the chilli sauce mixture to the pan and heat through for 1-2 minutes until piping hot. Spoon over the noodle omelettes and serve garnished with coriander and lime wedges.
