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Fettuccine With Rolled Omelette And Vegetables

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Ingredients
  Fettuccine 250 Gram
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Vegetable
Interest: 
Quick

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4.235295
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1614 Calories from Fat 364

% Daily Value*

Total Fat 40 g62%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 3381.8 mg140.9%

Total Carbohydrates 234 g78%

Dietary Fiber 23.5 g94.2%

Sugars 36.3 g

Protein 74 g147%

Vitamin A 127.7% Vitamin C 196.7%

Calcium 30.6% Iron 125.2%

*Based on a 2000 Calorie diet

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Fettuccine With Rolled Omelette And Vegetables Recipe