Pad Woon Sen Noodles with Egg
- 27 mintotal time
- $1.47£1.34a serving
- 505493calories
- 1716 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Rice noodles stir-fried with scrambled egg, cabbage, carrot, tomato and onion in a savoury-sweet soy sauce.
Ingredients
Serves 4.
- 9 oz flat rice noodles
- 6 large eggs
- 9 oz green cabbage, shredded
- 5 oz carrots, cut into matchsticks
- 2 tomatoes, cut into wedges
- 1 yellow onion, sliced
- 3 garlic cloves, finely chopped
- ½ bunch green onions, cut into short lengths
- 3 tbsp soy sauce
- 2 tsp sugar
- 3 tbsp vegetable oil
- black pepper, to taste
Contains: egg, soy. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Soak the rice noodles in a large bowl of just-boiled water for 6–8 minutes until soft but still a little firm. Drain, rinse with cold water, toss with 1 teaspoon of the vegetable oil and snip into shorter lengths with scissors.
- Mix the soy sauce, sugar and 3 tablespoons of water. Beat the eggs.
- Heat 1 tablespoon of the oil in a wok or large frying pan on high heat, pour in the eggs and scramble for 1–2 minutes until just set. Lift onto a plate.
- Add the rest of the oil with the yellow onion and garlic and stir-fry for 1 minute, then add the green cabbage and carrots and stir-fry for 3 minutes until wilted but still crisp. Add the tomato for 1 minute.
- Add the noodles and the sauce and toss for 2 minutes until the noodles have soaked it up. Return the eggs with the green onions and a good grind of black pepper and toss to mix.
Leftovers: Keeps in the fridge for 1 day; reheat in a hot pan with a splash of water until piping hot.
Ingredients
Serves 4.
- 250 g flat rice noodles
- 6 eggs
- 250 g white cabbage, shredded
- 150 g carrots, cut into matchsticks
- 2 tomatoes, cut into wedges
- 1 onion, sliced
- 3 garlic cloves, finely chopped
- ½ bunch spring onions, cut into short lengths
- 3 tbsp soy sauce
- 2 tsp sugar
- 3 tbsp vegetable oil
- black pepper, to taste
Contains: egg, soya. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Soak the rice noodles in a large bowl of just-boiled water for 6–8 minutes until soft but still a little firm. Drain, rinse with cold water, toss with 1 teaspoon of the vegetable oil and snip into shorter lengths with scissors.
- Mix the soy sauce, sugar and 3 tablespoons of water. Beat the eggs.
- Heat 1 tablespoon of the oil in a wok or large frying pan on high heat, pour in the eggs and scramble for 1–2 minutes until just set. Lift onto a plate.
- Add the rest of the oil with the onion and garlic and stir-fry for 1 minute, then add the white cabbage and carrots and stir-fry for 3 minutes until wilted but still crisp. Add the tomato for 1 minute.
- Add the noodles and the sauce and toss for 2 minutes until the noodles have soaked it up. Return the eggs with the spring onions and a good grind of black pepper and toss to mix.
Leftovers: Keeps in the fridge for 1 day; reheat in a hot pan with a splash of water until piping hot.
Nutrition per serving
| Calories | 505 |
|---|---|
| Protein | 17 g |
| Carbohydrate | 68 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sodium | 926 mg |
| Calories | 493 |
|---|---|
| Protein | 16 g |
| Carbohydrate | 66 g |
| Fat | 18 g |
| Fibre | 7 g |
| Sodium | 909 mg |
Worked out from the ingredients, 376 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.47 a serving in the US (range $1.12–$1.95) and £1.34 in the UK (range £1.03–£1.77). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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