Breakfast noodles

My favourite breakfast dish has to be noodles.  Alas,  this is something I only indulge in when I’m in Malaysia, Singapore or Indonesia.  

I was starving after my driving lesson this morning.  Instead of popping on toast as per usual,  I decided to make my own breakfast noodle dish using what was available in the fridge and press.

Ingredients: (serves 2)

  • 2 tbsp sunflower oil
  • 1 yellow onion, peeled and chopped
  • a good handful of chestnut mushrooms, sliced
  • 1/2 carrot, julienned
  • 2 large eggs, beaten
  • 2 servings of rice noodles
  • salt and ground white pepper to taste
  • kicap manis/dark soy
  • a handful of freshly chopped herbs (coriander, mint)
  • a squeeze of lemon

Method

  1. Heat oil in a frying pan
  2. Sauté the onions for 2 – 3 minutes until translucent
  3. Add the mushrooms and carrots and stir-fry for 2 minutes
  4. Pour in the eggs, swirl around the frying pan until it forms an omelette (say 2 minutes)
  5. Start breaking up the eggs once set and add in the noodles
  6. Season with salt, pepper and 2 tbsp of dark soy
  7. Give the noodles a good stir for 2 to 3 minutes
  8. Remove from pan from the heat, garnish with freshly chopped herbs and serve with a squeeze of lemon

 

 

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