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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Submitted for RSC #9. Ingredients:
100 g thin rice noodles, beehoon noodles |
6 large eggs |
1 white onion, minced |
1 cup minced beef |
1 small carrot, cubed |
1 tomato, remove seeds, cubed |
1 red chile, remove seed, thinly sliced |
1 stalk spring onion, finely sliced |
1 chicken bouillon cubes or 1 beef bouillon cube |
salt, sugar and pepper |
2 tablespoons oil |
2 tablespoons oil, extra |
Directions:
1. Soaked noodles in hot boiling water until soft and drain.
2. Beat eggs in large bowl for 1 minute, add seasoning and beat till combine. Pour eggs mixture over noodle.
3. Heat oil in a small pan or skillet. Stir fry carrots, onions, mince beef for 5 minutes. Drain and mix with eggs and noodles mixture. Mix in tomato, red chillies and spring onion.
4. Heat oil, pour half of the eggs noodles mixture and cook over low heat for 3 to 5 minutes on each side or until done.
5. Repeat with the other half of the mixture.
6. Remove from heat and cut into wedges.
7. Serve hot. Dip in tomato or chilli sauce.
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