100 g thin rice noodles, beehoon noodles
6 large eggs
1 cup minced beef
1 white onion, chopped
1 small carrot, cubed
1 tomato, remove seeds, cubed
1 red chilli, remove seeds, chopped
1 stalk spring onions, finely sliced
seasoning, salt and pepper
oil for frying
Soaked noodles in hot boiling water until soft and drain.
Beat eggs in large bowl for 1 minute, add seasoning and beat till combine. Pour eggs mixture over noodle.
Heat oil in a small pan or skillet. Stir fry beef for 5 minutes, then add carrots and onion and stir for another 5 minutes. Drain and mix with eggs and noodles mixture. Mix in tomato, red chillies and spring onion. Season with salt and pepper. Divide noodle mixture to make 2 portion.
Heat oil, pour half of the eggs noodles mixture and cook over low heat for 3 to 5 minutes on each side or until done.
Repeat with the other half of the mixture.
Remove from heat and cut into wedges.
Serve hot. Dip in tomato or chilli sauce.