School Lunchbox
Baked Egg-Wrapped Noodle Rolls, Colorful School Lunchbox Idea
Prep
15 min
Cook
20 min
Servings
3
Level
Medium
These baked egg-wrapped noodle rolls combine savory yellow noodles rolled up in a thin omelet, then baked briefly until the edges turn slightly crisp — making a unique lunchbox snack you don't see every day. The texture is soft and chewy with a fragrant garlicky aroma, perfect for kids who love noodles but are tired of the usual fried noodles. It's easy to pack since it comes in neat rolls — just slice it up like a sushi roll.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams dried egg noodles
- 4 chicken eggs
- 1 carrot, finely grated
- 2 stalks green onion, thinly sliced
- 2 cloves garlic, finely minced
- 1 tbsp sweet soy sauce (kecap manis)
- 1/2 tsp salty soy sauce (kecap asin)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp granulated sugar
- 3 tbsp cooking oil
- 2 chicken sausage, diced small (optional)
- 3 tbsp grated cheddar cheese
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👩🍳 Instructions
- 1 Boil the egg noodles in boiling water according to the package instructions until cooked but not mushy. Drain and rinse briefly with cold water so they don't stick together, then set aside.
- 2 Heat 1 tbsp of oil and sauté the minced garlic until fragrant. Add the grated carrot and sausage (if using), and stir-fry briefly until softened.
- 3 Add the boiled noodles to the stir-fry. Add the sweet soy sauce, salty soy sauce, salt, pepper, and sugar. Mix well until the seasoning is evenly distributed, cook for 2-3 minutes, then turn off the heat. Let cool slightly.
- 4 Beat the eggs with a pinch of salt. Heat a little oil in a flat nonstick pan and make thin omelets (this should make about 3-4 thin sheets).
- 5 Place one sheet of omelet on a cutting board or bamboo mat (like making sushi). Spread a layer of the seasoned noodles on top, then sprinkle with a little grated cheese and green onion.
- 6 Slowly roll up the omelet with the filling until firm and neat, just like rolling a sushi roll. Repeat until all the ingredients are used up.
- 7 Preheat the oven or air fryer to 180°C (350°F). Bake the noodle-egg rolls for 8-10 minutes until the outside is slightly dry and set, flipping once for even cooking.
- 8 Remove and let cool briefly, then slice the rolls into 2-3 cm (about 1-inch) pieces using a sharp knife. Arrange in a lunchbox.
💡 Tips
• Use a nonstick pan so the omelet releases easily without tearing when rolled.
• Don't overfill each roll with noodles so it's easy to roll tightly and won't fall apart when sliced.
• You can substitute plain instant noodles (without seasoning) if you don't have dried egg noodles — it'll still taste great.
• Store in the refrigerator for up to 1 day; warm briefly in the microwave before packing so it's not cold when eaten.
📊 Nutrition Facts / serving
265 kkal
Calories (kcal)
12 gg
Protein
13 gg
Fat
26 gg
Carbs
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