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Shrimp ‘n Noodle Omelette

Make one large cake or lots of small ones

Ingredients

2 x 85g Packet 2-minute noodles, cooked, drained and cooled

6 Eggs

1 Tbsp (15ml) sesame oil

200g Frozen shrimps, defrosted

1 Bunch spring onions, chopped

5cm Knob ginger, grated

2 Fat cloves garlic, crushed

1 Red chilli, deseeded and sliced

Oil for frying

Toppings to serve

Coriander

Sriracha

Oyster sauce

Spring onion, sliced

Method

Whisk eggs in a large bowl.

Add sesame oil, prawns, spring onions, ginger, garlic and chilli.

Stir in noodles.

Heat oil in a frying pan over medium heat.

Spoon 1/4 cupfuls of noodle mixture into pan, cooking 4 at a time. Or cook 2 large omelettes.

Cook for 2 minutes, or until golden and egg is set. Turn over and cook for a further 2 minutes or until egg is cooked through. Transfer to a large plate and cover with foil to keep warm.

Cook remaining noodle mixture.

Top noodle cakes with herbs, sauces and spring onions.

Serves 4

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