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Egg and vegetable noodle slice

Low calorie egg and vegetable noodle slice

As well as providing a delicious oriental style, low-calorie meal for the family, our egg noodle slice recipe can also be served cold and is great lunchbox food. 





10 mins


9 mins

Average: 3.5 (11 votes)
Per serving


  • 1 (75g) nest fine egg noodles
  • 2 tbsp vegetable oil
  • 1 red onion, sliced
  • 1 red pepper, deseeded and sliced
  • 100g baby corn, each sliced into 3
  • 75g sugar snap peas, sliced lengthways in half
  • 1 small clove garlic, crushed
  • 2.5cm piece root ginger, peeled and grated
  • 1 tbsp soy sauce
  • 6 large British Lion eggs
  • salt and freshly ground black pepper


Serve warm with salad or cold in packed lunches and picnics. Vary the veg to suit your own taste.

  1. Place the noodles in a bowl, cover with boiling water from the kettle and leave to soak for 5 minutes. Stir once or twice. Drain, rinse in cold water and drain again.
  2. Heat the oil in a large non stick frying pan, add the onions and peppers and stir fry for 3 minutes. Add the sugar snap peas, garlic and ginger and stir fry for a further 1 min. Stir in the soy sauce and noodles and mix well.
  3. Beat the eggs with a little salt and plenty of pepper, pour into the pan, stir briefly to mix, the shake the pan to level the surface. Cook over a medium heat for 4-5 minutes or until the base has set and most of the egg has set.
  4. Place the pan under a hot grill and cook for a further 2 minutes or until the top is golden brown. Leave to cool in the pan for 5 minutes. Transfer to a board and cut into wedges. If packing for a picnic, wrap in baking parchment and foil.