Ingredients for Beehoon Omelette
- 100 g dried bee hoon noodles
- 4 large eggs
- 1 small white onion, diced
- 100 g ground beef
- 1 small carrot, diced
- 1 medium tomato, chopped
- 2 small red chilies, minced
- 2 spring onions, chopped
- 0 Chicken Bouillon Cubes
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/4 teaspoon ground black pepper
- 1 tablespoon soy sauce
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How to Make Beehoon Omelette
- Soak bee hoon noodles in hot boiling water for 5-7 minutes, or until softened. Drain well and set aside.
- In a large bowl, whisk together eggs, salt, pepper, and soy sauce until light and frothy.
- Add the cooked bee hoon noodles to the egg mixture and gently combine.
- Heat 1 tablespoon of oil in a non-stick skillet or frying pan over medium heat.
- Add the diced carrots and onions and stir-fry for 2-3 minutes until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Stir in the chopped tomato, red chilies, and spring onions.
- Add the cooked beef and vegetable mixture to the egg and noodle mixture and gently combine.
- Heat remaining 1 tablespoon of oil in the skillet over medium-low heat.
- Pour half of the egg and noodle mixture into the skillet and cook for 3-5 minutes per side, or until golden brown and cooked through. You may need to reduce the heat to low to prevent burning.
- Repeat with the remaining mixture.
- Remove from heat, cut into wedges, and serve hot with your favorite dipping sauce (tomato or chili sauce recommended).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
10g
Fat
14g
Carbs
6g
