Mie goreng and shrimp omelette

Name: mie goreng and shrimp omelette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g mie pack 500 g; 6 el sunflower oil; 1 Scale sugar snaps 200 g; 1 bush pak choi in strips; 1 tray Bumbu spice for noodles goreng 100 g; 4 Eggs beaten; 1 tray ice shrimp 125 g; 1 tray bean sprouts 125 g

A tasty recipe. The main course contains the following ingredients: fish, mienestjes (pack 500 g), sunflower oil, sugar snaps (200 g), bok choy (in strips), boemboe for noodles goreng (100 g), eggs (beaten), ice-cream prawns (125 g) and bean sprouts (125 g).

Ingredients

Directions

Cook the instructions according to the instructions on the package. Heat 2 tbsp oil in a wok. Stir-fry the sugarsnaps and paksoi 3 min. Put the Bumbu spice (without extra water) through and cook for another 2-3 minutes.
Heat 1 tbsp oil in 2 frying pans. Pour 1/4 of the egg into each pan. Sprinkle directly with 1/4 of the shrimp and salt and pepper. Fry the omelets 2-3 minutes until done and turn halfway. Keep the omelettes on a plate under a lid warm and bake two omelets in the same way.
Pour the mieaf. Add with the bean sprouts to the vegetables in the stir-fry pan for another 1 minute. Season with pepper. Divide the shrimp omelets over 4 plates, scoop out the vegetable oil and double the omelettes.