Vegie and egg noodle slice


Vegie and egg noodle slice

  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings


  • 5 eggs
  • 1/4 cup oyster sauce
  • 1/4 cup milk
  • 1/2 cup reduced-fat grated tasty cheese
  • 1 tablespoon 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


  • 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.



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