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Noodle omelette (the ramlette)

Preparation time	Cooking time	Fruit & vegetable serves	Cost
5 mins*	5-10 mins*	½ serve per person	Less than $1 per person

*Cooking times are based on 4 serves. You may need to cook for less time for 2 people; more time for 6 people.

Ingredients

Ingredient list	for 2 people	for 4 people	for 6 people
Plain instant noodles	1 cake	2 cakes	3 cakes
Oil	1 tsp	1 tbsp	1½ tbsp
Eggs	2	4	6
Vegetables, diced, fresh or frozen for example peas, corn, carrot or capsicum	½ cup	1 cup	1½ cups
Reduced-fat cheddar cheese, grated	20g	50g	75g
Spring onion, thinly sliced	1	1-2	2-3
Mixed dried herbs	½ tsp	½ tsp	1½ tsp
Tomato	½	1	1½
Sweet chilli, sriracha or tomato sauce	To serve	To serve	To serve
Ground pepper	To taste	To taste	To taste

Medium saucepan, large frypan, colander or strainer or saucepan lid, bowl, fork and dinner plates.

Cook noodles and vegetables in boiling water for 2 minutes, then drain
Heat oil in a frypan over medium heat. Add cooked noodles, vegetables, spring onion, pepper and herbs. Spread out evenly. Whisk the eggs and pour evenly on top of the noodles. Cook for 1 to 2 minutes (don’t stir)
Flip the noodle and egg mixture over by placing a dinner plate on top and turning the frypan upside down, then gently sliding the omelette back into the pan. Sprinkle the cheese evenly around the mixture. Cook until the egg is completely set
Serve with sweet chilli, sriracha or tomato sauce on top or keep in the fridge for the next day’s lunch

Try a variation: cook like a traditional omelette by putting cheese on top and folding in half at Step 3 or substitute with ramen noodles and sautéed mushrooms (instead of the diced veg) before folding over