- Step 1
Heat oil in a 20cm non-stick fry pan over medium heat. In a bowl, whisk together eggs and green onions. Stir in egg noodles. Add egg mixture to the pan, tilting to spread. Cook for 5-6 mins or until edges of omelette have set and underside is golden.
- Step 2
Top with baby corn and red capsicum. Cover with lid and cook for further 3-4 mins until vegies are tender and omelette is firm.
- Step 3
Serve topped with bean sprouts, coriander and some of the sliced green onion. Drizzle with hoisin.
Dish can be served with sliced chilli, if you like.