In this recipe, you can use either fresh or frozen broccoli. If using fresh, place the broccoli florets in a large pot of boiling, salted water, cook for 3-4 minutes until just tender. If frozen, thaw before use.
• 500g large or medium egg noodles
• 800g broccoli florets
• 3 onions, chopped
• 3 tablespoons vegetable oil
• Pinch of salt
• Pinch of sugar
• 6 eggs, beaten
• 1 teaspoon coarse salt
• 1 teaspoon coarse ground pepper
Preheat oven to 180C/350F. Set aside 2 medium or 1 large baking dish.
Cook the egg noodles according to package instructions. Rinse in cold water and drain well.
In a large frying pan, heat the oil, add the chopped onions, sprinkle with a pinch of salt and sugar. Fry the onions, stirring constantly until the onions are golden brown and starting to caramelise.
In a large bowl, combine egg noodles, broccoli, eggs, and fried onions. Season with salt and pepper.
Place the noodle mixture into the prepared baking dishes. Bake for 35-40 mins on lower shelf of oven until cooked through and the top is golden.