Noodle Omelettes with Honey Prawns

A quick and easy dinner that can be rustled up in minutes. If zucchini is not to your liking try grated carrot, thinly sliced capsicum, bean sprouts or spring onions.

Don't over cook the prawns or they will turn out rubbery.

Ingredients

120 g Singapore style egg noodles

1 tbsp honey

1 tsp rice wine vinegar

1/2 tbsp soy sauce

1 tbsp olive oil

250 g raw peeled prawns

6 eggs

100 g grated zucchini

30 g Alfalfa sprouts

Method

1.  Cook noodles according to packet directions. Drain.

2.  Combine honey, vinegar and soy sauce in a small bowl.

3. Heat 2-3 tsp oil in a frying pan over a medium heat. Add prawns and 3/4 honey mixture and cook for 2 minutes, turning often or until prawns turn opaque pink and are cooked. Transfer to a plate, cover with foil to keep warm.

4.  Whisk and lightly season eggs. Add eggs and zucchini to drained noodles. Stir to combine well.

5.  Heat 1 tsp oil in a frying pan over a medium heat. Add half egg mixture and cook for 2-3 minutes or until cooked. Turn and cook for a further 2-3 minutes. Transfer to a warm plate, cover loosely. Repeat with the other omelette.

6.  Fill one half of the omelette with 15 g alfalfa sprouts and half the prawns, fold omelette in half. Drizzle with remaining honey mixture. Serve immediately.

Serve with a side salad.