Cooking ‘FEVER’-ishly — Egg-noodle wraps

2019-02-06 06:00
PHOTO: food24

PHOTO: food24

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INGREDIENTS

• 4 eggs

• Salt

• Oil

• 30 ml soy sauce

• 8 tortilla wraps

• 1 carrot, peeled and shredded

• 50 g chopped fresh coriander

• 150 g mung bean sprouts

• Ground toasted peanuts

• 25 ml sugar

• 400 g packet egg noodles

Method (10 minutes)

1. Whisk the eggs, season with salt then cook on a low heat in an oiled frying pan as a sheet (don’t flip it).

2. Remove from the heat and cut into 2cm-wide strips

3. Cook the egg noodles with the soy sauce in water. Remove from the heat and set aside.

4. Lay out the tortilla wraps and add your filling to the centre — egg strips, noodles, carrot, coriander, sprouts, peanuts and sugar.

5. Fold the right side in, over the filling, to the middle. Fold the bottom and top inwards by about 2cm.

6. Roll it up from the right side to the left.

— Food24.

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