Noodles with vegetable Omelet
A vibrant, elevated take on the classic instant noodle dish, packed with fresh vegetables and a protein-rich side.
Prep time: 5 mins | Cook time: 10 mins
Servings: 1 | Difficulty: Easy
Ingredients
- 1 pack of Indomie Belleful
- 2 large eggs (for the omelet)
- 1/4 cup diced fresh carrots
- 1/4 cup chopped green beans
- 1/2 small red onion, sliced
- 2 fresh bird's eye chilies (for heat)
Instructions
- Bring 2 cups of water to a boil and cook the noodles for 3 minutes.
- Whisk eggs with a pinch of salt and fry into a thin, tightly rolled omelet.
- Drain the noodles thoroughly, leaving no excess water.
- Stir in the provided seasoning oils and powders until the noodles are glossy.
- Sauté the carrots and beans quickly and toss them into the noodle mix.
- Plate the noodles and garnish with raw onions and sliced chilies.
Chef's Tips
Note: Do not overcook the noodles! Keeping them "al dente" prevents them from becoming mushy when mixed with the hot veggies.