1 pack of instant ramen noodles – any flavor (55gr)
2 eggs, beaten with 2 tablespoons of water and a pinch of salt
2 tablespoons onion, finely chopped
1/2 cup cherry tomatoes, halved
2 tablespoons parsely, finely chopped chopped
1 tablespoon cooking oil
Tomato sauce / sweet chilli sauce
Drop ramen noodles into boiling water. Cook for 4 minutes (or according to the package instructions)
Drain the water and the instant powdered stock included in the package. Mix well with a fork till
Heat up an 8″ non-stick pan and drizzle cooking oil on it. Quickly stir fry chopped onions over medium heat for 2 minutes till they are translucent and toss in the tomatoes. Cook for another 1 minute
Put in the noodles and chopped parsely into the pan and mix well with the other ingredients – cook for another two minutes
Try to arrange / distribute the noodles evenly across the pan and also arrange the placement of the tomatoes. Pour the egg mixture slowly by circular motion starting from the outer edge of the pan. Try to cover all surface. If you can’t, don’t worry about it. Just swirl the pan around slightly before the egg sets and it will fill up the empty spaces
Lower heat and cook for 4 minutes. Slide a flat spatula under the omelette and quickly flip over and cook some more till both sides are browned
Serve with your choice of topping sauce or just put your favorite shredded cheese.
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