Spicy Pork & Noodle Omelette

This is the first time I’ve tried a Marion Grasby recipe. When I saw it on YouTube, I was quite apprehensive. I felt like saying, “Damn girl, who the hell adds noodles to an omelette?” As fate would have it, just a couple of days later, I had some left-over Maggi Chicken Noodles (made with a spoonful of my Multi-Purpose Masala added). I told myself, ‘what the heck, let me give this a try.’ Luckily, Marion had mentioned we could use any noodles (ramen, egg, rice - just about any would do). I picked up the phone and ordered some oink mince. That night, I whipped up this Spicy Pork & Noodle Omelette for dinner. I’m so darn glad I did. This was a super delish dinner! Regardless of whether Marion reads this, I have to say, ‘Thank you, Marion. This recipe is a keeper!”

Marion claims this is a 10 minute-week night recipe. Had she sent me her team to keep everything prepped, it would have been. *wicked grin* In all honesty, it’ll take about 45 minutes. Faster than most recipes, sure; but 10 minutes?? Hell, no!

I followed Marion’s recipe with some tiny changes. I’m going to pen this exactly as I made it. This is my way to ensure the recipe does not go wrong when you recreate it. This recipe makes three (2-egg) omelettes.

Ingredients for Pork Mince:

250 grams pork mince (I used Prasuna Pork Mince)
2 cloves garlic, grated or chopped
2 Thai bird’s eye chillies, chopped
2 tablespoons fish sauce
1 teaspoon sweet dark soy sauce
2 teaspoons red chilli powder (I used Deghi Mirch powder0
1 cup baby spinach, chiffonade cut
1 tablespoon oil

Ingredients for Omelette:

6 eggs (2 eggs per omelette)
3/4th teaspoon (¼ teaspoon per omelette) white pepper powder
3 teaspoons fish sauce (1 teaspoon per omelette)
150 - 180 grams cooked noodles (50 - 60 grams per omelette)
6 to 7 tablespoons oil (2 to 2.5 tablespoons per omelette)

Garnish:

Juliennes of chillies or chopped coriander leaves

Method for Pork Mince:

1. Heat oil and add pork mince. Sauté for a few seconds.
   
   
   
   
   
2. Add the chopped garlic and chillies.
   
   
   
   
   
3. Sauté the pork mince until it loses its clumpy texture and begins to get grainy. If need be, use a fork to rid the mince of its clumpy texture.
4. Continue sautéing the pork on low flame until it is nearly cooked. (If the mixture feels too dry, add a couple of teaspoons of water - don’t worry, it’ll dry up by the time the pork gets done)
   
   
   
   
   
5. Add fish sauce, sweet dark soy sauce, chilli powder and sauté until the flavours come together.
   
   
   
   
   
6. When the mince is cooked, add the spinach, and toss for half a minute or a minute, until the spinach wilts and cooks.
   
   
   
   
   
7. Remove the cooked mince into a bowl. Keep warm until needed.
   
   
   

Method for Omelette:

1. Break 2 eggs in a bowl. Add 1 teaspoon fish sauce, ¼th teaspoon white pepper powder and whisk the eggs to mix well. Do NOT over froth.
   
   

   

   I made the first omelette with three eggs hence this photograph. Trust me, go with two eggs. 

   
   
2. Add 50-60 grams cooked noodles and give the eggs a gentle whisk.
   
   
   
   
   
3. Heat oil in an 8-inch pan.
   
   
   
   
   
4. Add the egg-noodle mixture. LOWER heat and allow the omelette to cook until golden brown. (This is an Asian style omelette, this is not a colourless French omelette)
   
   
   
   
   
5. Flip the omelette carefully and cook until the other side is a gorgeous light yellow.
   
   
   
   
   
6. Flip the omelette once more on to its golden-brown side. Fold it into a half-moon.
   
   
   
   
   
7. Carefully remove the folded omelette onto a plate.
   
   
   
   
   
8. Spoon the warm pork mince over the omelette and garnish with julienned chillies or chopped coriander. Serve.
9. Repeat the process to make two more omelettes.

Chef Notes:

1. No salt was used for this recipe as fish sauce lends saltiness to the oink (pork) and the eggs.
2. Yes, please USE fish sauce as the flavour it lends to this dish is AMAZING!!
3. Use any mince (chicken, beef, buff, mutton). The original recipe used pork mince, and I 'laaau' pork, hence went with the original protein.
4. I had these gorgeous Thai bird’s eye chillies hence used them. Go with any chillies available in your pantry.
5. Marion’s recipe used Thai basil leaves while I opted for baby spinach. Why? Coz, I do eat basil, but I prefer baby spinach. If using spinach, I’d advice you stick to baby spinach.
6. This is a very forgiving recipe, so except for insisting on the use of sweet dark soy and fish sauce, go with whatever you find in the pantry with regard to noodles, herbs, and garnishes.
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   

Some More Photographs: