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Speedy Egg Noodles

Speedy Egg Noodles
Cooking Time:
30 mins
Serves: 4

Cook the noodles in a saucepan of boiling salted water as per package directions. Drain well.

In the same pan heat the chicken stock, carrots, ginger, garlic, and soy sauce and simmer for 10 minutes or until carrots are tender.

In a bowl, lightly whisk the eggs and sesame oil. Season with salt. Stir the stock and then pour the eggs into the liquid. Allow to gently simmer for 1 minute before stirring to break up the eggs. Return the noodles to the pan and cook for 1 minute.

Divide the soup amongst 4 bowls and garnish with remaining spring onions.

Serve with chopped chilli and your favourite condiments.