Ingredients
For the Broth:
150ml/5fl oz vegetable stock
2 tbsp light muscavado sugar
1 tbsp nam pla or fish sauce
1 tsp sesame oil
For the Omelette:
1 tsp light muscovado sugar
1 tsp nam pla or fish sauce
5 large eggs, beaten
1 medium red onion, finely sliced
¼ pack beansprouts
¼ medium savoy cabbage, shredded
2 medium carrots, julienned
1 tbsp shoarma spice
150ml/5fl oz vegetable oil
2 chicken breasts, sliced thinly
oyster sauce to serve
Method
1. For the broth: combine all the ingredients, except the sesame oil, in a large pan. Bring to the boil, whisk in the sesame oil and keep warm.
2. For the omelette: whisk the muscovado sugar with the fish sauce. Add the beaten egg and whisk again.
3. In a separate bowl mix the red onion, beansprouts, cabbage and carrots.
4. Heat the shoarma spice and 100ml/3¾fl oz vegetable oil in a wok until smoking. Stir fry the chicken for 4-5 minutes until browned. Add the vegetables and stir-fry for 2-3 minutes more.
4. Meanwhile, heat the remaining 50ml/1¾fl oz vegetable oil in a large frying pan. Pour in the egg mixture and cook, without stirring for three minutes.
5. Add the vegetable and chicken mixture to the centre of the omelette and cook for three more minutes. Fold the omelette over and let it rest for two minutes.
6. To serve: ladle the broth into a bowl, slice the omelette and place on top of the broth. Drizzle oyster sauce on top just before serving.
