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.
- 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 This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.