- Prep Time:
- 5 min
- Cook Time:
- 7 min
- 2 cups (500 mL) chopped fresh or frozen vegetables
- 1 pkg (85 g) chicken flavoured instant curly noodles
- 8 eggs
- 1/2 cup (125 mL) water
- 1 envelope chicken soup base (from instant noodle pkg)
Cook vegetables and noodles in 3 cups (750 mL) boiling water until vegetables are tender-crisp, about 3 to 4 minutes. Drain well and set aside.
Whisk eggs, water and chicken soup base in large bowl. Stir in vegetable-noodle mixture.
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium heat.
Pour in egg mixture. As eggs set around the edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Turn off heat and cover with lid or foil. Let stand for 3 minutes.
Cut into four wedges and serve.
Fresh or leftover vegetables can be cooked or reheated in skillet instead of cooking with noodles.