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Egg Noodle Slice

Serves: 6

Ready in: 15 to 30 mins

Egg Noodle Slice Recipe: Veggie Magazine


65g nest fine Chinese egg noodles
2 tbsp vegetable oil
360g tray stir-fry vegetables
4 spring onions, sliced
1 small garlic clove, crushed
2.5cm piece root ginger, peeled and grated (optional)
2 tbsp dark soy sauce
6 large free-range Lion Quality eggs salt and freshly ground black pepper


  • Place the noodles in a bowl, cover with boiling water from the kettle and leave to soak for around five minutes. Stir well with a fork and then drain.
  • Heat the oil in a large non-stick frying pan, add the vegetables, onions, garlic and ginger if using; stir fry for three minutes or until soft. Then stir in the noodles and soy sauce.
  • 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 four minutes, or until the base has set.
  • Place the pan under a hot grill and cook for a further two minutes or until the top is golden brown. Leave to cool. Cut into wedges to serve.
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