Fettuccine With Rolled Omelette And Vegetables Recipe
Ingredients
| Fettuccine | 250 Gram | |
| Peanut oil | 1 Tablespoon | |
| 4 eggs, beaten lightly | ||
| Asparagus | 500 Gram, chopped | |
| Snow peas | 150 Gram, sliced | |
| Soy sauce | 2 Tablespoon | |
| Oyster sauce | 2 Tablespoon | |
| Sweet chilli sauce | 2 Tablespoon | |
Directions
Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat half the oil in wok or large pan; cook eggs, swirling, to form thin omelette.
Remove omelette from pan.
Roll omelette tightly; slice into rounds.
Cover to keep warm.
Heat remaining oil in same pan; cook asparagus until almost tender.
Add snow peas and combined sauces; cook, covered, 1 minute or until vegetables are just tender.
Gently toss pasta and omelette rounds with vegetables until heated through.
Meanwhile, heat half the oil in wok or large pan; cook eggs, swirling, to form thin omelette.
Remove omelette from pan.
Roll omelette tightly; slice into rounds.
Cover to keep warm.
Heat remaining oil in same pan; cook asparagus until almost tender.
Add snow peas and combined sauces; cook, covered, 1 minute or until vegetables are just tender.
Gently toss pasta and omelette rounds with vegetables until heated through.
Chef
