Serves 4
INGREDIENTS
200 g packet shelf-fresh Hokkien noodles
1 carrot
1 red capsicum
1 zucchini
2 tablespoons peanut or vegetable oil
2 garlic cloves
cup hoisin sauce
2 tablespoons light soy sauce
8 large eggs
4 shallots
2 tablespoons kecap manis (sweetened soy sauce)
1 cup bean sprouts
Ground white pepper
2 tablespoons crispy fried shallots
EQUIPMENT
- Oven
- Kettle
- 28 cm oven-proof non-stick frypan
- Cup and spoon measures
- Bowl
- Medium mixing bowl
- Chopping board
- Colander
- Mandolin/V-slicer with julienne attachment
- Knife
- Spatula
- Wooden spoon
- Vegetable peeler
- Garlic crusher
- Whisk
- Oven mitt
METHOD
1 Preheat the oven to 200°C.
2 Boil the kettle. Put the noodles in a bowl and pour boiling water over them. Let stand for a minute before straining through the colander.
3 Put the frypan over a medium-high heat. Peel the carrot and slice into a julienne with the mandolin. Also using the mandolin, slice the capsicum and zucchini. Place the oil in the pan. Add the vegetables and crush the garlic into the pan. Stir-fry for one minute, then add the hoisin and soy sauces. Add the noodles to the pan and turn the heat down to low.
4 In the mixing bowl, beat the eggs with 1⁄2 cup water. Pour into the pan and stir with a spatula, lifting the egg from the bottom. When the mixture is starting to thicken, arrange the ingredients so they are fairly evenly distributed over the base of the pan. Put the pan in the oven.
5 While the frittata cooks, peel and slice the shallots.
6 After about 6 minutes the frittata will be just set in the middle. Remove from the oven using a mitt as the handle will be very hot. Drizzle the kecap manis over the top, and top with bean sprouts, shallots, pepper and crispy fried shallots. Serve to the table in the pan.
The Carousel thanks Julie Goodwin for this recipe from her book 20/20 Meals. Buy the book here.
