Omelette Noodles with Red Pepper Sauce (2)

A very good recipe from ” MEzcla ” by Ixta Belfrage.

Omelette Noodles with Red Pepper Sauce (2)
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Omelette Noodles with Red Pepper Sauce (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to the highest grill setting. Arrange peppers on a rack set over a baking sheet
  2. .Grill on the top rack of the oven until soft and blackened in patches, 7 to 8 minutes, then turn the peppers and broil for another 4 to 8 minutes, or until that side is soft and blackened in patches, too. Keep an eye on them — they may be ready sooner if your grill runs hot. Set aside and let cool.
  3. Put all the ingredients for the noodles into a medium bowl and whisk until fully combined. Pour into a spouted measuring cup.Heat a large 12-inch nonstick frying pan (see note) over medium-high heat. Once hot, grease the pan with 1 teaspoon of oil and turn the heat down to medium-low.
  4. Pour a quarter (or less, if your pan is small) of the egg mixture into the pan and immediately swirl the pan so the egg covers the surface evenly — it should be about as thin as a crepe. cook for about 1 minute 15 seconds, or until the top of the omelet is no longer wet or sticky.
  5. Remove the pan from the heat and use a spatula to help you roll up the omelet, then slide the roll onto a cutting board. Continue in the same way with the remaining mixture, until you have four long rolls.
  6. Remove the stems and seeds from the peppers, then transfer the peppers (including the skin and any liquid) to a blender. Add all the remaining sauce ingredients and blitz until smooth.
  7. Line up the omelet rolls. With a sharp knife, slice them crosswise at 3/4-inch intervals. Use your hands to carefully separate and unravel the noodles.
  8. Return the frying pan to medium heat with the sauce. Warm for 1 to 2 minutes, then remove from the heat and add the noodles. Carefully toss so the noodles are coated in sauce, being careful no
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