This egg foo young recipe has a twist to it...noodles! Inspired by how my mom used to make it, these fluffy Chinese omelettes are easy and better than take-out!
Combine all gravy ingredients in a small pot over medium heat. Bring to a boil to thicken and set aside. Keep warm.
Omelettes:
In a medium sized bowl, beat eggs well.
Combine all sauce ingredients in a small bowl and add to the eggs. Mix well.
Add barbecue pork, bean thread noodles, and green onions to the eggs and mix well.
Heat small skillet over medium heat.
Add about 1 tbs of light olive oil to the pan.
Using a soup ladle, scoop some of the egg mixture into the pan. Gently shake the pan to even out the filling and tilt the pan to allow the egg to spread.
Use a spatula to gently push the edges of the egg in, tilting pan again to let the egg spread.
Gently flip the omelette over when the egg is still wet, but not runny, and the bottom is lightly browned, about 1-2 minutes.
Let cook another minute before transferring to a serving plate. Repeat with remaining egg mixture.
Garnish with more chopped onions and serve with gravy, if desired.
Notes
Bean thread noodles are also known as mung bean noodles, glass noodles, or cellophane noodles and are sold in dried form.
Bean thread noodles are gluten-free!
You can omit the noodles, if desired.
Other filling suggestions: shrimp, frozen vegetables, shiitake mushrooms, diced onions, bamboo shoots, ground pork, etc.