Ingredients

• 85g/3oz rice noodles
• 1 lime
• juice and zest only
• 2 tbsp soy sauce
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander
• 3 free-range eggs
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 55g/2oz rice noodles
• uncooked
• vegetable oil
• for deep frying
• 2 tbsp olive oil
• 1 yellow pepper
• sliced
• 1 red Scotch Bonnet chilli
• finely sliced
• 1 garlic clove
• finely chopped
• 2 tbsp caster sugar
• 1 tsp white wine vinegar

Directions

• For the omelette
• cook the rice noodles according to packet instructions and refresh under cold running water. Drain
• then place into a bowl.
• Add the lime juice and zest
• one tablespoon of the soy sauce
• and all of the mint and coriander to the bowl. Stir well.
• In another bowl
• beat the eggs with the remaining tablespoon of soy sauce and season with salt and freshly ground black pepper.
• Heat the vegetable oil in a frying pan and pour in the eggs. Cook gently until the eggs are beginning to set. Place the noodle mixture onto one half of the omelette
• then fold the other half of the omelette over the top to enclose the filling. Continue to fry on both sides until golden-brown.
• For the crisp noodles
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the noodles to the pan and deep fry for about 30 seconds
• until puffed up and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
• For the sticky peppers
• heat the olive oil in a frying pan and gently fry the yellow pepper
• chilli and garlic for 1-2 minutes. Add the sugar and white wine vinegar and cook gently for 8-10 minutes
• or until the peppers have broken down and the juices have become sticky.
• To serve
• slide the omelette onto a serving plate and top with the crisp noodles and the sticky peppers.