Rice Noodle and Coriander Omelette with Chili Prawns

, from Issue #89. March, 2020
Photography by Josh Griggs.
Rice Noodle and Coriander Omelette with Chili Prawns

I love omelettes for their versatility and fast cooking time. This version has been in my repertoire for many years and I make a large one to serve two people.

Serves: 2


50 grams vermicelli noodles
5 large eggs
2 tablespoons chopped fresh coriander
1 tablespoon each fish sauce, soy sauce and vegetable oil 


2 tablespoons vegetable oil
1 long red chilli, thinly sliced
1 clove garlic, crushed
zest 1 lemon
200 grams shelled small raw prawns
1 tablespoon lemon juice

To serve
coriander, cress, crispy roasted shallots and chilli sauce


Soak the noodles in a bowl of boiling water for 10 minutes. Drain then rinse in cold water and drain again. Cut into shorter lengths.

Prawns: Heat the oil in a large sauté pan and add the chilli, garlic, zest and the prawns. Cook for 2 minutes until the prawns are just cooked. Stir in the lemon juice. Transfer to a bowl and cover to keep warm.

Whisk the eggs in a large bowl and add the drained noodles, coriander, fish sauce and soy sauce.

Heat the oil in a large sauté pan and when hot, tip in the egg mixture and swirl together with a fork. Keep lifting the edges so the raw egg slides underneath and cooks. Cook until crisp on the base and the egg on top is just set. Fold in half and slide onto a large serving plate.

Spoon over the chilli prawns and garnish with coriander, cress, crispy shallots and chilli sauce. Cut in half to serve.