Herbed Omelet Wraps With Rice Noodles and Duck
Updated June 8, 2021
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large eggs
- 6scallions, trimmed and finely sliced
- 2tablespoons chopped cilantro, plus ⅓ cup loosely packed leaves
- 1red chile, seeded and finely chopped
- 2teaspoons tamarind paste
- 2tablespoons coconut milk
- ½teaspoon brown sugar
- Pinch of salt
- 6teaspoons vegetable oil
- 1ounce vermicelli rice noodles
- 6tablespoons hoisin sauce
- Meat from half a Chinese roast duck, or rotisserie chicken, shredded
- ½cucumber, quartered, seeded and cut into fine matchsticks
- ⅓cup shredded mint leaves
Nutritional analysis per serving (6 servings)
192 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 8 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the eggs, scallions, 2 tablespoons cilantro, chile, tamarind, coconut milk, brown sugar and salt, and beat lightly.
- Step 2
Place a 6-inch skillet over medium-low heat and add 1 teaspoon oil. Using a small ladle, add about a sixth of the egg mixture, swirling it quickly to thinly cover the base of the pan. When the underside is golden and the top looks set, 2 to 3 minutes, turn it onto a plate to cool and repeat with the remaining egg mixture to make 5 more omelets.
- Step 3
Pour boiling water over the rice noodles and soak until soft, 5 to 10 minutes, then pour cool water over them, drain and cut into shorter lengths with kitchen scissors.
- Step 4
Lay one omelet golden-side down and spread a tablespoon of hoisin sauce over it. In a line, just off center, lay about a tablespoon of rice noodles, a little duck or chicken, cucumber matchsticks, a few cilantro leaves and a little shredded mint. Roll up as firmly as possible, from the edge nearest the filling ingredients. Cut in half through the middle, and repeat with the remaining omelets and filling.
Private Notes
Comments
The omelet's fell apart around the slices of scallions when I attempted to flip them, even in a non-stick omelet pan. We ended up scrambling the egg mixture and serving it as a layered salad - noodles on the bottom, then scrambled eggs, then meat, cuke mathcsticks, and herbs. The flavors were great and our guests loved it, but the rolling thing was not happening.
Same here. Impossible to turn the egg mixture to an omelette wrap or anything that holds together. We served it as scrumbled eggs. Even if the presentation wasn't exciting, the taste was amazing.
I made 1/2 recipe. After reading previous notes, I decided to use 4 eggs instead of 3 to help hold everything together. That did the trick. It was hard to wrap the other ingredients into the 6 inch patties, so I served it open face like a tostada. Flavors were fabulous! Will make again.
Yep, same experience as David and Majda. I think it is downright impossible to make a very thin omelet and expect it to slide off the skillet. Maybe I should have used butter instead of oil? Because the mixture had a really good taste, I will next time use it to make a regular omelette with chicken/duck and vermicelli inside with a line of hoisin sauce and a few leaves of mint on the top.
This was enjoyable but I didn't even try to wrap--like most of the others, served this open-faced like a floppy tostada. I appreciated the ease of this recipe for producing a complex-tasting dish, and the rice vermicelli was particularly enjoyable.
I didn’t have rice noodles but I did have sheets of spring roll paper which held all of the ingredients together beautifully. I omitted the tamarind paste, red chile and mint (didn’t have any) and used fresh red bell pepper sticks and lettuce for extra crunch. The hoisin sauce is the star here. My whole family enjoyed and my 11yr old daughter requested a roll for her lunchbox for the following day. Winner!
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