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Fresh Living Network
Crispy noodles and chinese eggs

Crispy noodles and chinese eggs

To flip this crispy pancake, slide it onto a plate, invert and slide back into the pan.
5
RECIPE TYPE:Light meals
 
ENERGY 1537KJ
CARB 44g
PROTEIN 17g
FAT 13g
Method
  • Soak noodles in boiling water for 1-2 minutes until soft. Drain well.
  • Heat oil in a large non-stick pan. Toss in noodles and half
    the spring onions.
  • Flatten noodles to create a pancake shape. Fry on one side, flip and continue to fry until golden on both sides.
  • Place noodle ‘pancake’ onto paper towel to remove excess oil. Slice into 5 wedges.
  • Heat oil and sauté garlic and ginger for 1 minute. Add egg and scramble.
  • Top noodle wedges with scrambled eggs, remaining spring onions and chilli
  • Serve with a drizzle of sweet soy sauce

 

Cook's tips

  • Replace the scrambled eggs with fried mushrooms
  • Top noodle pancake with spicy mince
  • Deep fry bunches of soaked egg noodles to make crispy noodle nests to garnish Asian dishes
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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