Egg Noodle Rolls
Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 2 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
2
- 1 clove garlic, crushed
- 100grams thin dried noodles
- 50grams bean sprouts
- 1 carrot
- 3 spring onions, save 1 to serve
- 100grams button mushrooms
- 2tablespoons soy sauce, save 1 tbs to serve
- 3tablespoons peanut oil
- 6 eggs
Nutrition per serving
2860kJ / 685Cal
2860 Kilojoules or 685 Calories
33% of daily energy intake*
Protein
30.4grams
Fat
43.3grams
Carbs
43.6grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Soak noodles in boiling water for 5 minutes until soft. Drain well. Add garlic and soy sauce, toss well and set aside.
Step 2 of 4
Whisk eggs in a bowl with 1 tsp of the oil. Heat 1 tbs of the remaining oil in a wok and stir-fry carrot and mushrooms for 2 minutes until just soft. Add bean sprouts and spring onion and toss for 1 minute. Transfer to a bowl with noodles and toss well.
Step 3 of 4
Reheat wok and add half of the remaining oil. Pour in 1/4 of the egg, swirling pan to form a thin omelette. Fry for 30 seconds or until set. Slide out onto a plate and repeat until you have made 4 omelettes.
Step 4 of 4
Add vegetable and noodle mixture to centre of omelettes and roll up folding in the sides as you go. Arrange on plates to serve, or pack into sealable microwave-safe containers.
Categories
- Microwave
- Mains
- High protein
- Egg
- Asian
- Quick & easy lunch
- Low sugar
- Valentine's Day
- Omelette
- Mushroom
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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