Pork and noodle omelette

A hearty Chinese-style omelette in a pan. The hoisin pork and noodles are a great combination.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Pork and noodle omelette
  • 440 gram packet singapore noodles
  • 1 tablespoon peanut oil
  • 250 gram pork mince
  • 1 capsicum, seeded, finely chopped
  • 2 teaspoon ginger, grated
  • 1 clove, crushed garlic
  • 1 cup plus extra to serve bean sprouts
  • 4 finely sliced green onions
  • 1/4 cup coriander, finely chopped
  • 8 eggs
  • 2 tablespoon soy sauce
  • snow-pea sprouts, hoisin sauce, to serve


Pork and noodle omelette
  • 1
    Preheat grill to high. Soak noodles following packet instructions. Drain.
  • 2
    Heat oil in a 26cm non-stick frying pan on high. Brown mince, 3-4 minutes, breaking up as it cooks.
  • 3
    Add capsicum, ginger and garlic and stir-fry 1-2 minutes. Add noodles, bean sprouts, onions and coriander. Mix well and spread evenly over base of pan.
  • 4
    In a jug, whisk eggs and soy sauce together. Reduce heat to low and pour egg mixture over noodles. Cook 8-10 minutes, until set underneath and around edges.
  • 5
    Place pan under grill 3-5 minutes, until omelette is set. Serve in wedges, topped with sprouts and drizzled with hoisin.

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