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Noodle frittata with plum sauce

Name: Noodle frittata with plum sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 125g vermicelli noodles; 40ml (2 tablespoons) peanut oil; 2 garlic cloves, crushed; 1 tablespoon fresh grated ginger; 4 shallots, sliced on diagonal; 1 small carrot, peeled, grated; 1 small red capsicum, thinly sliced; 2 x 170g cans crabmeat, drained; 1 cup bean sprouts, trimmed; 8 eggs; 1/2 cup fresh coriander leaves; Plum sauce, to serve

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Ingredients (12)

125g vermicelli noodles
40ml (2 tablespoons) peanut oil
2 garlic cloves, crushed
1 tablespoon fresh grated ginger
4 shallots, sliced on diagonal
1 small carrot, peeled, grated
1 small red capsicum, thinly sliced
2 x 170g cans crabmeat, drained
1 cup bean sprouts, trimmed
8 eggs
1/2 cup fresh coriander leaves
Plum sauce, to serve

Method

1.

Soak the vermicelli in hot water for 5 minutes. Drain and set aside.
2.

Heat half the oil in a non-stick pan over medium heat. Add garlic and ginger. Cook for 30 seconds, then add shallots, carrot and capsicum. Cook for 2 minutes. Transfer to a bowl with the crabmeat, sprouts and noodles.
3.

Beat the eggs, season, then add to vegetables and noodles. Stir in the coriander. Heat remaining oil in a non-stick frying pan over very low heat. Add the frittata mixture and cook, partially covered, for 15 minutes until firm.
4.

Place under a hot grill to finish cooking. Rest for 5 minutes. Serve with the plum sauce.