About this recipe:A simple pasta bake that goes exceedingly well with roast chicken. Pasta is baked with sauteed onion, eggs and seasonings.
225g wide egg noodles
75ml vegetable oil, divided
1 onion, chopped
3 eggs, beaten
salt and black pepper to taste
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Method Prep:10min › Cook:50min › Ready in:1hr
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles and return to the boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Preheat an oven to 180 C / Gas 4.
Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt and pepper in a large bowl. Pour mixture into an 20cm square dish.
Bake in the preheated oven until firm, about 35 minutes.