Photo: Tina Dawson
Thai Vegetable Noodle Omelette
13 ingredients
Serves 2
openrecipes
Perfect for students and using up any leftover vegetables in the fridge.
Estimated Nutrition (whole recipe, rough)
327
Calories
12g
Protein
20g
Fat
27g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head of pak choi
- 1/2 onion
- 1/3rd red bell pepper
- 3 chesnut mushrooms
- 1 large carrot
- 1 thumbnail sized piece fresh root ginger
- 1/2 red chilli
- 1 clove garlic
- small bunch fresh coriander
- 1 packet of instant noodles
- 4 eggs
- 1 tbsp vegetable oil
- Soy sauce (to serve)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes