Duck and crispy noodle omelette

Name: Duck and crispy noodle omelette recipe
Yield: 4
Ingredients: Peanut oil, to deep fry, plus 1 tbs extra; 4 x 40g bundles vermicelli bean thread noodles; 4 garlic cloves, thinly sliced; 6 long green shallots, sliced diagonally; 8 eggs, lightly beaten; 1/2 Chinese roasted duck, deboned, sliced; 160g bean sprout; 250.00 ml mint leaves; 125ml hoisin sauce; 1 long red chilli, cut into matchsticks

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by Lucy Nunes

Delicious Team

Sep 20, 2022

Lucy Nunes shares a delicious and quick supper packed with flavour and texture.

Peanut oil, to deep fry, plus 1 tbs extra
4 x 40g bundles vermicelli bean thread noodles
4 garlic cloves, thinly sliced
6 long green shallots, sliced diagonally
8 eggs, lightly beaten
1/2 Chinese roasted duck, deboned, sliced
2 cups (160g) bean sprouts
1 cup mint leaves
1/2 cup (125ml) warm hoisin sauce, to drizzle
1 long red chilli, cut into matchsticks

Method

1.

Place 5cm oil in a medium saucepan and heat over medium-high heat until 180°C. Deep-fry noodles, one bundle at a time, for 30 seconds, until noodles puff up. Drain on paper towel.
2.

Heat 1 tsp extra oil in a medium non-stick frypan over medium heat. Cook garlic and half the shallot for 1 minute or until fragrant. Set aside.
3.

Heat 1 tsp extra oil in same pan. Add one-quarter of the egg and swirl pan to form an omelette. Break up 1 bundle of noodles and sprinkle over egg. Top half the omelette with one-quarter of the garlic mixture, duck, bean sprouts and mint. Fold over omelette to enclose filling and slide onto a plate. Cover to keep warm.
4.

Repeat with remaining oil, egg, noodles, garlic mixture, duck, bean sprouts and mint to make 4 omelettes in total. Drizzle with warm hoisin and sprinkle with chilli and remaining shallot to serve.