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Noodle Omelette
Processing Time
25 Minutes
Portion
4 Portion
Ingredients
|
Egg Noodle |
1 pack (140 g) |
|
Carrot |
½ piece, cut dice |
|
Kernel Corn |
2 tbsp |
|
Red Bell Pepper |
¼ piece, cut dice |
|
Green Onion |
½ stick, slice thin |
|
Champignon Mushroom |
4 pieces, coarsely chop |
|
Egg |
4 pieces |
|
Chicken Fillet |
150 g, cut dice |
|
Salt and Pepper |
Sufficient |
|
Cooking Oil |
Sufficient |
|
8 tbsp |
|
|
2 tbsp |
How to Make
- Sauté the onion and garlic until fragrant, add the chicken and cook until it changes color. Add the carrot, mushrooms, corn, and red bell pepper, and cook until dry. Remove and set aside. Boil the egg noodles, remove, and drain.
- Place the noodles in a bowl, add KEWPIE Salad Dressing Roasted Sesame, toss well, and set aside. Beat the eggs, then add the seasoned noodles, the chicken and vegetable stir-fry, scallions, pepper, and salt. Mix until well combined.
- Heat cooking oil in a flat non-stick pan, pour in the egg mixture, and spread evenly. Flip to cook both sides until fully set, then remove.
- Serve with KEWPIE Salad Dressing Roasted Sesame or KEWPIE MAYONNAISE ORIGINAL as dipping sauce.
