Vegetable noodle omelettes | Women's Weekly Food

Ingredients

• 200 grams vermicelli noodles
• 1 1/4 tablespoon peanut or vegetable oil
• 1 medium (120g) carrot, cut into thin strips
• 1 small (100g) brown onion, sliced thinly
• 1 small (150g) red capsicum, cut into thin strips
• 2 cloves garlic, crushed
• 2 tablespoons grated fresh ginger
• 2 baby buk choy, quartered lengthways
• 1/3 cup (80ml) hoi sin sauce
• 2 tablespoons light soy sauce
• 8 large eggs
• 1 cup fresh coriander leaves
• light soy sauce, for serving