Fun Fun Egg Noodles Recipe

Make egg crepe

In a bowl whisk together 4 large eggs, 1 tablespoon flour and 3 tablespoons water until smooth and slightly frothy. Heat a nonstick skillet over medium heat and brush with 1 tablespoon neutral oil. Pour about 1/4 cup of the egg batter and swirl to coat the pan thinly; cook 30–45 seconds until set and the edges lift easily. Flip briefly if needed (10–15 seconds) to finish. Transfer to a plate and repeat to make 3–4 thin crepe sheets. Stack and keep covered with a damp towel.

Prepare vermicelli

Place 100 g vermicelli noodles in a large bowl and cover with boiling water. Soak 4–5 minutes until tender but still slightly firm, then drain and rinse under cold water to stop cooking. Toss lightly with a drizzle (about 1 tsp) of neutral oil to prevent sticking. When ready to assemble, slice the egg crepes into 1/4-inch ribbons and fluff the vermicelli with a fork.

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss 300 g mixed mushrooms, 1 carrot (batons), 1 red bell pepper (strips), and 150 g broccoli florets with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon black pepper. Spread in a single layer and roast 18–22 minutes, stirring once halfway, until vegetables are golden at the edges and mushrooms have released and caramelized.

If you prefer a slightly crisper mushroom, roast them on a separate sheet with more space between pieces. Remove from oven and let rest 5 minutes.

While vegetables roast, combine 2 cups thinly sliced green cabbage, 1 cup red cabbage, 2 sliced scallions, 1 cup chopped cilantro and 1 cup chopped mint in a large mixing bowl. Toss gently to combine. This fresh slaw will add crunch and herb brightness to the dish.

Toast 3 tablespoons raw peanuts in a small dry skillet over medium heat, stirring, 3–4 minutes until fragrant and golden. Add 1 teaspoon chili flakes in the last 30 seconds to bloom flavor. Transfer to a cutting board and roughly chop. Optionally toast 1 teaspoon sesame seeds in the same pan until nutty.

Reserve some chopped herbs and lime wedges for serving.

Whisk together 3 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon grated ginger, 2 tablespoons neutral oil, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust acidity or sweetness as needed.

In a large serving bowl or platter layer the vermicelli noodles and sliced egg crepe ribbons. Top with the cabbage slaw and roasted vegetables and mushrooms. Drizzle about half of the lime vinaigrette over everything and gently toss or fold to combine, taking care not to break the crepe ribbons too much.

Sprinkle the chopped spicy peanuts and optional sesame seeds over the top. Finish with the remaining vinaigrette served on the side and lime wedges. Garnish with any reserved cilantro and mint leaves.

Serve immediately while roasted vegetables are warm, or let cool to room temperature for a refreshing noodle salad.