  Put the noodles into a heatproof bowl. Pour over plenty of just-boiled water and untangle the noodles with a fork, then leave to soak for 0 minutes. Drain in a colander and rinse with running cold water. Set to one side in the colander so that any residual water can continue to drain.  Heat 0 tablespoons oil in a wok or large frying pan on a medium heat. Add the beaten egg and move the pan around to spread the egg out evenly into a thin omelette. When the omelette is firm all the way through and golden on the base, use a spatula to ease around its edges and flip the omelette over. Cook for a further 0-0 minutes until golden on both sides. T