Crispy noodles and chinese eggs

To flip this crispy pancake, slide it onto a plate, and turn over back into the pan.
chinese noodles

Recipe from: 28 January 2013
Preparation time: 10 min
Cooking time: 10 min


  • 500
    rice noodles - vermicelli
  • 1
    glug vegetable oil - for frying
  • 50
    spring onions - chopped
  • 1
    chopped garlic
  • 1
    ginger - chopped
  • 10
    large eggs - beaten
  • 1
    medium fresh chilli - chopped
  • 1
    dash sweet soy sauce - to serve
Servings: Change Serving


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.

Read more on: recipe  |  vegetarian  |  chinese  |  eggs  |  classic  |  asian

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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