Thursday, 24 January 2013

Recipe: Veggie and Egg Noodle Slice

Ever get to Sunday and wonder what you are going to have for lunches through the week. Well this recipe is for you, it freezes well. I serve it with a salad, and there is so many different combinations you can make, that part is up to you. As you can see i made two different varieties. I just used what was on hand in my fridge.

Left: Broccolini and Right: All sorts

Slice from side on.

Veggie and Egg Noodle Slice:


5 Eggs                                                      1/4 Cup Oyster Sauce
1/4 Cup Milk                                         1/2 Cup Reduced-Fat Grated Tasty Cheese
1 Tbsp Rice Bran Oil                           2 Green Onions, thinly sliced
2 Garlic Cloves, crushed                    1 Large Zucchini
1 Medium Carrot                                  1/4 Cup Frozen Peas
125g Can Sweet Corn Kernels         1/2 x 440g Packet Thin Egg Noodles
        ( drained & rinsed)


1. Whisk eggs, oyster sauce, milk and cheese together in a bowl. Season with pepper.
2. Heat oil in a 20cm (base) heavy-based non stick pan over medium-high heat. Add onion, garlic, zucchini, carrot, peas and corn. Cook, stirring, for 5 minutes or until softened. Add noodles. Toss well to combine.
3. Pour egg mixture over noodle mixture. Reduce heat to medium. Cook for 8 minutes or until almost set.
4. Meanwhile, preheat grill on medium. Grill slice for 3 - 4 minutes or until lightly browned and centre is firm to touch. Stand in pan for 2 minutes. Carefully slide on to a plate. Cut in to wedges. Serve hot or cold.

Source: Super Food Ideas Magazine, Issue 144, February 2013 pg.20  

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