A perfect brunch or light dinner meal that easily accommodates leftovers too.


  • 150g dried prawn noodles

  • 1 tsp crushed ginger

  • 1 tsp crushed garlic

  • .5 teaspoon crushed black pepper

  • .25 teaspoon salt

  • 4 spring onions shredded into strips

  • .5 cup carrot shredded into strips

  • .5 cup snow peas shredded into strips

  • .5 cup red capsicum shredded into strips

  • 1 tbs of peanut oil

  • 1 teaspoon of sesame oil

  • 4 eyes of fat free bacon shredded into strips

  • 2 whole eggs & 4 egg whites lightly beaten

  • For the Garnish

  • Sweet Chilli Sauce

  • Black Sesame Seeds

  • Fried Shallots


  • 1.

    Put dried noodles in a bowl and cover with boiling water, leave for 3-4 minutes strain & refresh under cold water, separating noodles. Put to one side.

  • 2.

    Pre heat oven to 180c

  • 3.

    Heat large oven proof frying pan, on medium-high heat, add peanut oil & sesame oil.

  • 4.

    Add ginger, garlic & three of the shredded spring onions stir fry 30 seconds.

  • 5.

    Add carrots, snow peas, red capsicum, black pepper, salt & bacon stir fry one minute.

  • 6.

    Add noodles, lightly mix with vegetables and bacon before spreading evenly over the base of the pan.

  • 7.

    Pour beaten eggs over the noodle mixture, cook over over medium heat 1-2 minutes.

  • 8.

    Slide frying pan into pre heated oven and cook until just set, 3 to 4 minutes.

  • 9.

    Remove from oven, drizzle with sweet chilli sauce, sprinkle with black sesame seeds & fried shallots. Toss over remaining shredded spring onion. Cut into wedges and serve.


Prawn noodles, black sesame seeds & fried shallots available from asian grocery stores & some supermarkets.

Variations: Add leftover turkey, ham or pork. Change the vegetables; shredded baby bok choy, baby corn, bean or snow pea shoots work well. Change the sauce; soy, plum or sate can replace sweet chilli sauce if preferred.

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