Egg Noodle Slice
Ingredients
- 65g nest fine Chinese egg noodles
- 2 tbsp vegetable oil
- 360g tray stir-fry vegetables
- 4 spring onions, sliced
- 1 small garlic clove, crushed
- 2.5cm piece root ginger, peeled and grated (optional)
- 2 tbsp dark soy sauce
- 6 large free-range Lion Quality eggs salt and freshly ground black pepper
Method
- 1
Place the noodles in a bowl, cover with boiling water from the kettle and leave to soak for around five minutes. Stir well with a fork and then drain.
- 2
Heat the oil in a large non-stick frying pan, add the vegetables, onions, garlic and ginger if using; stir fry for three minutes or until soft. Then stir in the noodles and soy sauce.
- 3
Beat the eggs with a little salt and pepper, then pour into the pan, stir well, then shake the pan to level the surface. Cook over a medium heat for four minutes, or until the base has set.
- 4
Place the pan under a hot grill and cook for a further two minutes or until the top is golden brown. Leave to cool. Cut into wedges to serve.
Egg Noodle Slice was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 65g nest fine Chinese egg noodles
- 2 tbsp vegetable oil
- 360g tray stir-fry vegetables
- 4 spring onions, sliced
- 1 small garlic clove, crushed
- 2.5cm piece root ginger, peeled and grated (optional)
- 2 tbsp dark soy sauce
- 6 large free-range Lion Quality eggs salt and freshly ground black pepper
- 1
Place the noodles in a bowl, cover with boiling water from the kettle and leave to soak for around five minutes. Stir well with a fork and then drain.
- 2
Heat the oil in a large non-stick frying pan, add the vegetables, onions, garlic and ginger if using; stir fry for three minutes or until soft. Then stir in the noodles and soy sauce.
- 3
Beat the eggs with a little salt and pepper, then pour into the pan, stir well, then shake the pan to level the surface. Cook over a medium heat for four minutes, or until the base has set.
- 4
Place the pan under a hot grill and cook for a further two minutes or until the top is golden brown. Leave to cool. Cut into wedges to serve.
Egg Noodle Slice was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
