Fettuccine With Rolled Omelette And Vegetables
|Peanut oil||1 Tablespoon|
|Eggs||4 , beaten|
|Asparagus||500 Gram, chopped|
|Snow peas||150 Gram, sliced|
|Soy sauce||2 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Sweet chili sauce||2 Tablespoon|
Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat half the oil in wok or large pan; cook eggs, swirling, to form thin omelette.
Remove omelette from pan.
Roll omelette tightly; slice into rounds.
Cover to keep warm.
Heat remaining oil in same pan; cook asparagus until almost tender.
Add snow peas and combined sauces; cook, covered, 1 minute or until vegetables are just tender.
Gently toss pasta and omelette rounds with vegetables until heated through.