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School-lunchbox fried egg noodles- this recipe is all about keeping the kids full during their school hours and making it tasty at the same time. it's quick to make, healthy, homecooked and easily customizable so you get this one dish you can pack up for four weeks with little variations-islandsmile.org

EASY SCHOOL-LUNCH BOX FRIED EGG NOODLES.

School-lunch box fried egg noodles- this recipe is all about keeping the kids full during their school hours and making it tasty at the same time. it's quick to make, healthy, homecooked and easily customizable so you get this one dish you can pack up for four weeks.

Course Breakfast, dinner, lunch, meals
Cuisine asian,, Srilankan
Keyword comfort food, easy, family, lunchbox, meals, noodles, school, srilankan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 large pack of regular noodles

5-6 cups of water

1/4 cup oil(you might need to add a bit more to get the fried noodle effect)

A handful of curry leaves

1 large onion sliced fine

1/2 teaspoon of turmeric powder

1 chicken or vegetable bouillon

3 tablespoons of soya sauce

3 tablespoons of oyster sauce

2 tablespoon of tomato sauce or sweet chilli sauce

6-7 eggs

4 tablespoons of honey

Salt to season

Instructions

How to cook the noodles perfectly without ending with a soggy mess.

Place a large wok over medium heat, pour in water, season with salt and add 2 tablespoons of oil.

Let the water reach boiling point, once the water starts bubbling add the noodles to the water and cook for exactly 2 minutes on high temperature.

Once you’ve cooked the noodles for three minutes in high temperature, turn off the heat and let the remaining heat of the water cook the noodles to the correct consistency.

Use a fork to separate the noodle strands while it’s cooking with the remaining heat, not more than 5 minutes. since you using a wok, you need to be very careful while pouring out the hot water, have a firm hold of the wok to avoid burns.

Place a large colander in your sink and strain the noodles, run cold water for 30 seconds then use your fingers to shake the noodles, to further separate them. set aside.

Making the fried egg curry mix for the noodles.

Use the same large wok you boiled the noodles in.

Place the pan over medium heat and pour in the oil, add the curry leaves and onions, turmeric, cook for 2-3 minutes until soft and brown on the edges.

Add the chicken bouillon to the pan and crush it to combine with the ingredients in the pan.

Reduce heat to low and add soya sauce, oyster sauce and tomato ketchup while still cooking and combining all the ingredients in the pan. cook for a minute.

Gently break in the eggs to the curry mixture in the pan and break them into smaller pieces, the end result of the eggs, is that they should look like crumbly cheese but slightly brown(check images).

While you break the eggs into tiny pieces add the honey and continue to cook.

Finally, season with salt as the egg mixture fries, taste to make sure that there is enough salt keeping in mind that soy and oyster sauce, as well as the chicken bouillon, also have a certain amount of salt.

Once the mixture is done, gradually add the noodles.

Keep the fire low and pay attention to the mixing of the eggs stir-fry into the noodles. I use two wooden spoons to break and combine the noodles with the egg stir-fry. I spend a few minutes on the mixing to make sure the mixture is evenly spread with the noodles.

After adding the noodles, if you still find that you need to add salt, then sprinkle some over the noodle and use both spoons to mix the noodles again.

Once you are done serve the noodles in individual lunch boxes and leave it to completely cool before covering with a lid. (important)please read notes under, how to pack the noodles for school.