Noodle omelette with sweet chilli prawns
Serves: 2
Prep time: 30 mins Total time: 
Recipe photograph by Ant Duncan
Noodle omelette with sweet chilli prawns
Take inspiration from East Asia and add noodles to an omelette for a more substantial meal – they’ll go deliciously crispy at the edges
Serves: 2
Prep time: 30 mins Total time: 
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Nutritional information (per serving)
Calories
594Kcal
Fat
25gr
Saturates
5gr
Carbs
46gr
Sugars
17gr
Fibre
6gr
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
