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Egg Noodle Rolls

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

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.

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