Make one large cake or lots of small ones
2 x 85g Packet 2-minute noodles, cooked, drained and cooled
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
Spring onion, sliced
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.
This article first appeared on CapeTalk : Shrimp ‘n Noodle Omelette