2 Minute Noodle Omelettes Recipe


This recipe is a favourite at our place for lunch. I vary the ingredients and have sometimes used finely sliced sun dried tomatoes. Bean sprouts are also nice to use in this recipe too.

The important thing to remember is not to put the noodle flavour sachets in the saucepan with the noodles and water.

Recipe for Two Minute noodle Omelettes














Preparation time: 20 minutes
Cooking time: 15 minutes
Quantity: Serves 4 as a light meal with salad or fresh bread.

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2 packets of two minute noodles
200 gm mushrooms, sliced
1 teaspoon oil, to cook mushrooms
1/2 cup diced cold cooked meat such as chicken or ham
4 spring onions, chopped finely
1/2 cup grated carrot
1/2 cup finely shredded cabbage
6 eggs, beaten
Salt and pepper, to taste
1 tablespoon oil to cook omelettes

Kecap manis, to serve



Cook two minute noodles without using the flavour sachets. Drain and cool slightly. Keep the sachets aside.

Cook the mushrooms in a small pan with the teaspoon oil.

In a large bowl place cooked mushrooms, the warm noodles, cold meat, spring onions, carrot, cabbage, eggs, noodle sachets, salt and pepper. Mix well.

Gently place quarter cupfuls of mixture in hot oil in your frying pan. Turn over when golden brown and set underneath. Before doing each batch ensure that the mixture is well stirred as the egg will drain to the bottom of the bowl quickly.

Serves 4 as a light meal with salad and fresh bread.



Kecap manis is a sweet thick sticky type of Asian sauce similar in taste to soy sauce. It's available in some supermarkets.

If I don't have fresh mushrooms then I sometimes use a drained 400 gm can of mushroom pieces and stems.


Food Facts:

Cabbage is regarded as a "wonder" vegetable because it has so many good qualities. Raw and juiced cabbage has anti-viral and ant-bacterial properties. It is considered to speed up the metabolism of oestrogen in women and this may protect against cancer of the breast and womb. Studies have shown that men can reduce their likelihood of getting colon cancer by two-thirds if they eat cabbage more than once a week.

There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin. The Pharaohs of Egypt delighted in mushrooms so much that they decreed that mushrooms could not be eaten or even touched by common folk. They considered mushrooms the food of royalty and by stopping commoners eating them they then assured a larger supply for themselves.

Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen



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