15-minute Friday-night noodles

Shallow-frying turns your topping into ‘bubble eggs’ that are deliciously crispy with gooey centres.

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1 large packet (400g) egg noodles
  • 1 Tbsp (15ml) sesame oil (or canola)
  • 2 baby green cabbages, shredded
  • 3 spring onions, sliced 
  • 2-3 Tbsp (30-45ml) sriracha 
  • 2-3 Tbsp (30-45ml) soy sauce
  • 1 Tbsp (15ml) PnP crushed ginger and garlic 
  • ½ cup (125ml) canola oil
  • 4 eggs
  • Salt and milled pepper
  • Bean sprouts, sliced red chilli and fresh coriander, for serving (optional)


  1. Cover noodles with boiling water and leave to ‘cook’ for 5-7 minutes. 
  2. Place noodles in a bowl and pour in boiling water, making sure the noodles are covered.
  3. Leave to ‘cook’ for 5-7 minutes, then drain and set aside.
  4. Heat sesame oil in a pan, and sauté cabbages and spring onions for about 2 minutes.
  5. Stir in sriracha, soy sauce, and crushed ginger and garlic, and toss to coat the vegetables.
  6. Add noodles and toss to coat evenly with sauce.
  7. Heat canola oil in a separate pan.
  8. Break an egg into a ramekin or cup, then gently pour into hot oil and fry for 2 minutes. Repeat with other eggs. 
  9. Serve noodles topped with eggs and garnished with sprouts, chilli and coriander, if you like.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

It’s beginning to feel festive here at Fresh Living! Take a look at our bumper edition of Christmas recipes, tips and chef videos to help you cook the best-ever Christmas feast!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Lip-smacking sweet and sour pork

Make a big batch of this sauce and keep it in the fridge to rustle up quick dinners. Use it with pork, chicken or beef strips, toss through mince or even with fish.

Deep-fried maize balls

Forget those Italian arancini risotto balls. We bring you fancy and flavourful deep-fried pap snacks, perfect to feed a crowd.

Classic sourdough

This artisan-style loaf requires a bit of effort but it’s so worth it! Sourdough uses a wild yeast starter in the place of store-bought yeast, it’s a lot healthier for your gut and gives the bread a nuttier flavour and aroma.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.