Noodle fry-up

Noodle fry-up

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

Noodle patties give you a new way to soak up all the yummy fry-up juices.

Ingredients

Quantity Ingredient
2 x 100g instant chicken-flavour noodles, cooked according to the packet instructions
2 spring onions, thinly sliced
3 tablespoons plain flour
1 tablespoon soy sauce, optional
6 medium eggs
salt
freshly ground black pepper
vegetable oil, for frying
4 bacon rashers
30g cherry tomatoes on the vine
200g mushrooms
100g baked beans in sauce

Method

  1. Place the noodles in a large bowl. Allow to cool for 5 minutes. Add the spring onions, flour and soy sauce, if desired, to the noodles. Season with salt and pepper. Mix until well combined. Beat 2 of the eggs together. Stir into the noodle mixture.
  2. Pour the oil into a 20 cm frying pan until 1 cm deep. Heat over a medium heat. Using a ladle of mixture per noodle cake, drop 2 noodle cakes into the hot oil. Gently flatten with a spatula. Cook for 2–3 minutes on each side or until golden and cooked through. Transfer to a tray lined with paper towels to drain off any excess oil. Repeat with the remaining mixture, adding more oil if necessary.
  3. Meanwhile, preheat the grill to high. Place the bacon and cherry tomatoes on a tray lined with foil. Grill until the bacon is crisp and tomatoes have softened – keep an eye on this as bacon can go from crispy to burnt very quickly. Heat a 20 cm frying pan over a medium heat and cook the mushrooms with a pinch of salt until soft. Set aside and keep warm. Next, heat 1/2 tablespoon oil in a pan, add the eggs, one at a time, and cook for 1–2 minutes on each side or until just set. Meanwhile heat up the baked beans in the microwave or in a saucepan on the hob and keep warm.
  4. Place 2 noodle cakes on each serving plate and top with the remaining ingredients.
Tags:
Asian
student
noodles
bowl food
easy
quick
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