Name: Chicken, noodle and asparagus frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 gram fresh singapore noodles; 1 tablespoon peanut oil; 300 gram chicken tenderloins, sliced thinly; 175 gram asparagus, trimmed, chopped coarsely; 2 clove garlic, crushed; 2.5 centimetre (1-inch) (15g) piece fresh ginger, grated; 2 green onions (scallions), sliced thinly; 8 eggs; 1 cup (80g) bean sprouts; 30 gram snow pea sprouts; 2 tablespoon kecap manis

Ingredients

350 gram fresh singapore noodles

1 tablespoon peanut oil

300 gram chicken tenderloins, sliced thinly

175 gram asparagus, trimmed, chopped coarsely

2 clove garlic, crushed

2.5 centimetre (1-inch) (15g) piece fresh ginger, grated

2 green onions (scallions), sliced thinly

8 eggs

1 cup (80g) bean sprouts

30 gram snow pea sprouts

2 tablespoon kecap manis

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Place noodles in large heatproof bowl, cover with boiling water, stand until tender. Rinse under cold water, drain.

3.Heat oil in 25cm (10-inch) ovenproof frying pan, cook chicken until browned. Add asparagus, cook, stirring, until tender. Add garlic, ginger and onion, cook, stirring, about 1 minute or until fragrant. Cool 5 minutes.

4.Whisk eggs in large bowl, stir in noodles and asparagus mixture. Season. Carefully pour mixture into same cleaned, oiled pan. Cover with foil, bake 15 minutes. Uncover, bake about 10 minutes or until set. Serve frittata topped with combined sprouts, drizzle with kecap manis.

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Ingredients

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