Serve 1 comfortably
80-90g noodles (any type of noodles from your cupboard even instant noodle does the job)
3 spring onions (2 finely chopped for the mix and 1 roughly chopped for topping)
small bunch of parsley finely chopped
small bunch of basil leaves, finely chopped
1/2tbs crunchy fried shallots
30g cheddar cheese, grated
30g parmesan cheese, grated
1/2tsp white pepper ground
1/2tsp black pepper ground
pinch of salt
1/2tbs dollop of tomato sauce or crème fraiche to serve
In a small pan, boil the noodles and leave it longer than packaging instruction, so the noodles will soften, drain the noodles leave it for 2 minutes to cool down. Gently beat the eggs in a mixing bowl add spring onions, parsley, basil, half amount of parmesan and cheddar cheese, salt and pepper stir well. Add the soft noodles and crunchy fried shallots.
Heat the oil in the a frying pan, fry the the mixture until golden brown about 3-4 minutes.
Serve with chopped spring onions, basil leaves, parsley, grated parmesan and Cheddar cheese on top of the martabak and serve with dollop of crème fraiche or tomato sauce
• Stir the crunchy fried shallot at the last minute into the mixture before frying in the pan so you can still get the crunch inside the martabak.
• Combine Tomato sauce and chilli sauce great to serve if you want a spicy kick or add finely chopped of bird eye chilli into the mixture, but anchovies or garlic crème fraiche is the best.