I always make a large vat of these since they're lovely to pick at in the fridge. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so you may as well go all out.
I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.
Photo by Lis Parsons.
Recipe posted by Nigella