Gather all ingredients. Boil some water (will be used to soak & soften the noodles). Next, coarsely grate carrot and zucchini or cucumber. Finely mince chili (if using). Keep aside.

Note: carrot and Cucumber can also be thinly shredded or julliened. If using cucumber, remove the seeds & the middle part.

Soak noodles in a hot water. In the meantime, beat eggs & a pinch or 1/2 a teaspoon of noodle curry flavour (powdered flavour in a small sachet that comes with the noodle) with a fork until well-combined. Keep aside.

Next, prepare the noodle. Drain the water completely.

Mix & combine noodle and grated/finely shredded veggies. Heat oil in a pan over medium heat. Sautè onion and chopped chili (if using) until it's almost translucent.

Add noodle & the remaining of the curry flavoured powder to the pan. Stir and mix. Spread noodle mixture evenly in pan; pour over egg mixture.

Cook, covered, over medium heat for 10 minutes or until set. Transfer noodle cake onto a plate or cutting board.

Cut into wedges. Garnish with green onion and coriander. Serve warm with your preferred sauce and some lemon wedges (if u like something lightly sour).