Crispy noodles and chinese eggs

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Ingredients (8)

500 g	noodles — vermicelli
1	vegetable oil — for frying
50 g	spring onions — chopped
1 Tbs	garlic — cloves, chopped
1 Tbs	fresh ginger — chopped
10	eggs — large, beaten
1	fresh chillies — chopped
1	soy sauce — sweet, to serve

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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.

More ideas:
– 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.