Vegie and egg noodle slice

Celebrate Chinese New Year with this easy twist on a classic slice. Its great for school lunch boxes too!

Recipe «Vegie and egg noodle slice» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 5 eggs, 1/4 cup oyster sauce, 1/4 cup milk, 1/2 cup reduced-fat grated tasty cheese, 1 tbsp rice bran oil , 2 green onions, thinly sliced, 2 garlic cloves, crushed, 1 large zucchini, grated , 1 medium carrot, grated, 1/4 cup frozen peas, 125g can sweet corn kernels, drained, rinsed, 1/2 x 440g packet thin egg noodles.

Ingredients:

• 5 eggs 
• 1/4 cup oyster sauce 
• 1/4 cup milk 
• 1/2 cup reduced-fat grated tasty cheese 
• 1 tbsp rice bran oil 
• 2 green onions, thinly sliced 
• 2 garlic cloves, crushed 
• 1 large zucchini, grated 
• 1 medium carrot, grated 
• 1/4 cup frozen peas 
• 125g can sweet corn kernels, drained, rinsed 
• 1/2 x 440g packet thin egg noodles 

Instructions

1. Whisk eggs, oyster sauce, milk and cheese together in a bowl. Season with 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. Add noodles. Toss well to combine.
3. Pour egg mixture over noodle mixture. Reduce heat to medium. Cook for 8 minutes or until almost set.
4. Meanwhile, preheat grill on medium. Grill slice for 3 to 4 minutes or until lightly browned and centre is firm to touch. Stand in pan for 2 minutes. Carefully slide onto a plate. Cut into wedges. Serve warm or cold.