Egg Noodle Slice

Egg Noodle Slice - Servings |4 – 6

Ingredients

65g nest fine Chinese egg noodles

Fry Light

360g tray stir-fry vegetables

4 spring onions, sliced

1 small clove garlic, crushed

2.5cm (1 inch) piece root ginger, peeled and grated (optional)

2tbsp dark soy sauce

6 large 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 5 minutes. Stir well with a fork before draining.

2. Heat a large non-stick frying pan sprayed with Fry Light, add the vegetables, spring onions, garlic and ginger if using; stir-fry for 3 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 4 minutes, or until the base has set.

 4. Place the pan under a hot grill and cook for a further 2 minutes or until the top is golden brown. Leave to cool. Serve warm or cold in wedges.