Vegie and egg noodle slice

Vegie and egg noodle slice

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Celebrate Chinese supplementary Year in imitation of this easy face more or less a unchanging everlasting slice. Its serious for assistant professor lunch boxes too!

The ingredient of Vegie and egg noodle slice

  1. 5 eggs
  2. 1/4 cup oyster sauce
  3. 1/4 cup milk
  4. 1/2 cup grated Devondale Tasty Cheese Block (500g)
  5. 1 tbsp rice bran oil
  6. 2 green onions, thinly sliced
  7. 2 garlic cloves, crushed
  8. 1 large zucchini, grated
  9. 1 medium carrot, grated
  10. 1/4 cup frozen peas
  11. 125g can sweet corn kernels, drained, rinsed
  12. 1/2 x 440g packet thin egg noodles

The instruction how to make Vegie and egg noodle slice

  1. rouse eggs, oyster sauce, milk and cheese together in a bowl. Season past pepper.
  2. Heat oil in a 20cm (base) heavy-based non-stick frying pan over medium-high heat (see note). Add onion, garlic, zucchini, carrot, peas and corn. Cook, stirring, for 5 minutes or until softened. ensue noodles. Toss with ease to combine.
  3. Pour egg blend greater than noodle mixture. condense abbreviate heat to medium. Cook for 8 minutes or until almost set.
  4. Meanwhile, preheat grill all but medium. Grill slice for 3 to 4 minutes or until lightly browned and centre is resolution to touch. Stand in pan for 2 minutes. on purpose slide onto a plate. Cut into wedges. foster doting or cold.

Nutritions of Vegie and egg noodle slice

calories: 307.115 calories
fatContent: 11 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 34 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 16 grams protein
cholesterolContent: 196 milligrams cholesterol
sodiumContent: 759.89 milligrams sodium

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