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Cook pasta according to pack instructions. Drain.
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For the noodle stir-fry, heat peanut oil in a wok over medium-high heat. Add garlic and ginger and stir-fry for 1 minute. Add vegetable mix, 1 tablespoon oyster sauce, soy sauce and 2 tablespoons water, cover and cook for 2 minutes or until vegetables are just tender. Add pasta and 2/3 cup coriander, tossing to combine and transfer to a bowl.
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Crack two eggs into a small bowl and lightly whisk with 1 tablespoon each of spring onions and coriander. Season with salt and pepper.
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Heat 1 teaspoon vegetable oil in a medium non-stick frying pan over medium heat. Add egg mixture, tilting the pan slightly to cover the pan. Cook for 1-2 minutes or until the base is set and the top is slightly wobbly.
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Top half the omelette with one-quarter of the noodle stir-fry. Cook omelette for a further minute or until egg has set. Fold uncovered omelette over the noodle filling to enclose filling and slide onto a plate. Cover with foil to keep warm. Repeat the process another three times with remaining oil, eggs and noodle stir-fry to make 4 omelettes.
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To serve, drizzle over remaining oyster sauce.
