Rice Noodle Omelette with Chilli Pork(gf)

Making one large open-faced omelette to serve two is quick and easy. The Asian flavours make it super tasty.

STICKY CHILLI PORK

1 tablespoon vegetable oil

400 grams pork mince, not low fat

¼ cup purchased tomato chilli jam

2 tablespoons soy sauce

2 tablespoons sriracha chilli sauce

2 tablespoons honey

1 tablespoon rice wine vinegar

1 tablespoon fish sauce

2 cloves garlic, crushed

OMELETTE

50 grams vermicelli noodles

6 large eggs

¼ cup finely chopped coriander

1 tablespoon each fish sauce and soy sauce

1 tablespoon vegetable oil

TO SERVE

Tomato chilli jam or other favourite chilli sauce, coriander and crispy fried shallots

Preheat the grill to its highest setting.

STICKYCHILLI PORK: Heat the oil in a large frying pan and cook the mince over a high heat for 5 minutes, breaking it up with a spoon so there are no big lumps.

Combine all the remaining ingredients and tip into the pan. Cook for 8 minutes keeping the heat high and stirring constantly until the liquid has evaporated and the pork is dark and glossy. Season with salt if needed. Cover to keep warm.

OMELETTE: 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.

Whisk the eggs in a large bowl with the coriander, fish sauce and soy suace, then stir in the drained noodles.

Heat the oil in a large non-stick frying 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 golden on the base and the egg is ¾ set on top. Pop under the grill to set the top of the omelette.

Slide the omelette onto a serving plate and spoon over the pork. Top with dollops of tomato chilli jam, coriander and crispy shallots. SERVES 2