Refresh your midweek menu with these easy-as noodle frittatas. Served with spicy pork, this dish is a sure-fire hit.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
2 x 85g pkts mi goreng instant noodles
6 Coles Australian Free Range Eggs
3 spring onions, finely chopped
500g Cook with Curtis Chinese Recipe Pork Mince
2 tbs massaman curry paste
1 tbs Coles Pure Australian Honey
1 tbs finely grated ginger
1 tbs kecap manis
1/3 cup coriander leaves
Sliced red chilli, to serve (optional)
Lime wedges, to serve
Mixed salad leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 16cm x 26cm (base measurement) slice pan with baking paper. Place noodles in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins or until noodles are tender.
Step 2
Whisk the eggs in a large bowl with ¼ cup (60ml) water. Add 1 dry seasoning and fried onion sachet from noodle packets. Drain the noodles and add to the egg mixture with half the spring onion. Stir to combine. Pour the egg mixture into the prepared pan and bake for 20 mins or until golden and just set.
Step 3
Meanwhile, heat a wok or large non-stick frying pan over high heat. Add the oil sachets from the noodle packets. Add the mince, curry paste, honey, ginger, kecap manis and 2 tbs water. Cook, stirring with a wooden spoon to break up lumps, for 5-6 mins or until the mince is cooked through and the sauce thickens.
Step 4
Cut the noodle frittata into pieces and divide among serving plates. Spoon over the mince mixture. Top with coriander, chilli, if using, and the remaining spring onion. Serve with lime wedges and salad leaves.
