1 pack instant noodles, chicken flavor
2 chicken eggs, beaten
1 scallion, thinly sliced
200ml water, to boil the noodles
150 g corned beef
50 g cheese
Cooking oil for frying
For the dipping sauce:
Boil 200ml of water in a saucepan, then cook the noodles for 3 minutes. When cooked, drain and set aside.
In a bowl, mix noodles, beaten eggs, sliced scallion, corned beef and cheese.
In a non-stick pan, heat up the oil. When the oil is hot, pour omelette mixture into the pan and spread it evenly. Cook the omelette over low heat for 2 minutes or until the bottom is browned.
Flip the noodle omelette and cook the other side until brown. Turn off the fire, set aside.
Avoid overcooking the noodles so that the noodles aren't too pulpy.
Sausages, tofu or meatballs can be added.
Prepare a serving plate, cut the omelette according to preference and place it on a serving plate.
Serve with dipping sauce.