Noodle-stuffed Thai omelettes | Reader's Digest Australia

Ingredients

• 125 g (4 oz) rice vermicelli
• 1 tablespoon cornflour (cornstarch)
• 8 eggs
• ¼–½ teaspoon crushed dried red chillies
• 2 tablespoons canola oil
• 1 teaspoon sesame oil
• 1¼ cups (115 g) sliced button or Swiss brown mushrooms
• 2 carrots, cut into thin matchsticks
• 1 green capsicum (bell pepper), halved seeded and thinly sliced
• 2¼ cups (170 g) shredded cabbage
• 2 tablespoons salt–reduced soy sauce
• 2 teaspoons white wine vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon sesame seeds, to garnish (optional)