Sue's Recipes and Other Stories

Omelette Noodles with Red Pepper Sauce (2)

Ingredients

6 large eggs
2tablespoons milk or water
1tbsp olive oilplus more for frying
1/4teaspoon Fine salt
For charred red pepper sauce:
3 red romano or red bell peppers
1 small clove of garlicfinely grated/crushed
1/2cup double creamplus 1 tablespoon
2tablespoons olive oilplus more for serving
1 lemon1 1/2 teaspoons finely grated zest and 1/4 tbsps juice
50g finely grated parmesanplus more for serving
1/4teaspoon freshly grated nutmeg
1teaspoon tomato pasteor red pepper paste if you can find it
1/3teaspoon Fine salt
About50 twists freshly ground black pepper
2tablespoons olive oilplus more for serving
1teaspoon lemon: 1/2 teaspoons finely grated zest and 1/4juice
1/2cup plus 1 tablespoon finely grated Parmesanplus more for serving
1/4teaspoon finely grated nutmeg
1teaspoon tomato pasteor red pepper paste if you can find it
1/3teaspoon Fine salt
about 50 twists of freshly ground black pepper

Instructions

Preheat oven to the highest grill setting. Arrange peppers on a rack set over a baking sheet
.Grill on the top rack of the oven until soft and blackened in patches, 7 to 8 minutes, then turn the peppers and broil for another 4 to 8 minutes, or until that side is soft and blackened in patches, too. Keep an eye on them — they may be ready sooner if your grill runs hot. Set aside and let cool.
Put all the ingredients for the noodles into a medium bowl and whisk until fully combined. Pour into a spouted measuring cup.Heat a large 12-inch nonstick frying pan (see note) over medium-high heat. Once hot, grease the pan with 1 teaspoon of oil and turn the heat down to medium-low.
Pour a quarter (or less, if your pan is small) of the egg mixture into the pan and immediately swirl the pan so the egg covers the surface evenly — it should be about as thin as a crepe. cook for about 1 minute 15 seconds, or until the top of the omelet is no longer wet or sticky.
Remove the pan from the heat and use a spatula to help you roll up the omelet, then slide the roll onto a cutting board. Continue in the same way with the remaining mixture, until you have four long rolls.
Remove the stems and seeds from the peppers, then transfer the peppers (including the skin and any liquid) to a blender. Add all the remaining sauce ingredients and blitz until smooth.
Line up the omelet rolls. With a sharp knife, slice them crosswise at 3/4-inch intervals. Use your hands to carefully separate and unravel the noodles.
Return the frying pan to medium heat with the sauce. Warm for 1 to 2 minutes, then remove from the heat and add the noodles. Carefully toss so the noodles are coated in sauce, being careful no

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