• 440g packet fresh, thick hokkien noodles
• 9 free-range eggs
• ⅓ cup sour cream
• 1 tblsp curry powder
• 4 green spring onions, thinly sliced
• 1 large carrot, coarsely grated
• Mango chutney, to serve
Grease a 12-hole muffin pan (1/3-cup capacity).
Prepare noodles according to packet directions. Drain. Transfer to a large bowl. Cool.
Place eggs, sour cream and curry powder in a large jug. Season with salt and pepper. Whisk well.
Combine onions and carrot with noodles. Divide among prepared pan holes. Pour egg mixture evenly into holes.
Cook in a moderate oven (180°C) for about 25 minutes, or until set and golden. Cool in pan for 10 minutes.
Serve warm noodle cups with mango chutney.