Step 1

Preheat oven to 180°C. Grease and line base and sides of a 16cm x 26cm (base measurement) slice pan with baking paper. Place noodles in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins or until noodles are tender.

Step 2

Whisk the eggs in a large bowl with 1/4 cup (60ml) water. Add 1 dry seasoning and fried onion sachet from noodle packets. Drain the noodles and add to the egg mixture with half the spring onion. Stir to combine. Pour the egg mixture into the prepared pan and bake for 20 mins or until golden and just set.

Step 3

Meanwhile, heat a wok or large non-stick frying pan over high heat. Add the oil sachets from the noodle packets. Add the mince, curry paste, honey, ginger, kecap manis and 2 tbs water. Cook, stirring with a wooden spoon to break up lumps, for 5-6 mins or until the mince is cooked through and the sauce thickens.

Step 4

Cut the noodle frittata into pieces and divide among serving plates. Spoon over the mince mixture. Top with coriander, chilli, if using, and the remaining spring onion. Serve with lime wedges and salad leaves.