Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Refresh under cold water. Drain.

Step 2

Meanwhile, combine lemon juice, fish sauce, sugar and half the kecap manis in a jug. Whisk with a fork until sugar dissolves.

Step 3

Heat a large wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry tofu, in 2 batches, for 2 minutes or until golden. Transfer to a plate lined with paper towel to drain. Add 2 teaspoons of remaining oil to wok. Swirl to coat. Add carrot, bean and onion. Stir-fry for 1 minute. Add noodles. Stir-fry for 2 minutes. Add lemon juice mixture. Stir-fry for 1 minute. Remove from heat. Add sprouts and tofu. Toss to combine. Transfer to a bowl. Cover to keep warm.

Step 4

Whisk eggs and 2 tablespoons water together in a jug. Season. Combine peanuts and fried shallots in a bowl.

Step 5

Wipe wok clean. Heat over medium heat. Add 1 teaspoon of remaining oil. Swirl to coat. Pour ¼ of the egg mixture into wok, tilting wok to form a thin, round omelette. Cook for 1 minute or until egg is set. Transfer to a clean board. Top with a piece of baking paper to prevent sticking. Repeat with remaining oil, egg mixture and baking paper to make 4 omelettes in total.

Step 6

Place 1 omelette on a flat surface. Spoon 1/4 of the tofu mixture along edge closest to you. Roll omelette up to enclose filling. Cut in half and carefully transfer to a serving plate. Cover to keep warm. Repeat process with remaining omelettes and tofu mixture. Drizzle omelettes with remaining kecap manis. Sprinkle with peanut mixture. Serve with coriander, lemon wedges and gai lan.