Chicken, Noodle And Asparagus Frittata

• 12 oz Chinese fresh egg noodles
• 1 tbsp peanut oil
• 10 oz boneless skinless chicken breasts, thinly sliced
• 6 oz asparagus, trimmed and chopped coarsely
• 2 cloves garlic, crushed
• 1 piece (1 inch) ginger, peeled and grated
• 2 None green onions, thinly sliced
• 8 None eggs
• 1 cup bean sprouts
• 1/2 cup pea shoots
• 2 tbsp kecap manis (thick sweet soy sauce)

1. Preheat the oven to 425u0b0F. Place the noodles in large heatproof bowl and cover with boiling water. Let stand until tender. Rinse under cold water; drain.
2. Heat the oil in a 10-inch ovenproof skillet on medium-high heat. Cook the chicken until browned. Add the asparagus and cook, stirring, until tender. Add the garlic, ginger and onion and cook, stirring, for about 1 min or until fragrant. Cool for 5 mins.
3. Whisk the eggs in large bowl. Stir in the noodles and asparagus mixture. Season. Carefully pour the mixture into the same cleaned, oiled pan. Cover with foil.
4. Bake for 15 mins. Uncover, then bake for about 10 mins or until set. Serve the frittata topped with the combined sprouts and shoots and drizzled with kecap manis.

egg noodles, peanut oil, chicken breasts, garlic, ginger, green onions, eggs, bean sprouts, pea shoots, manis

Taken from recipes-plus.com/api/v2.0/recipes/30180 (may not work)