Noodle Cups With Oyster Sauce Chicken

For fun finger food with a twist, make these mini noodle cups filled with Asian-style chicken mince.

The ingredient of Noodle Cups With Oyster Sauce Chicken

• 4 spring onions
• 200g egg noodles
• 2 tsp sesame oil
• 1 2 tbsp peanut oil
• 200g chicken mince
• 2 tbsp diced carrot
• 2 tsp grated ginger
• 1 garlic clove crushed
• 2 tsp light soy sauce
• 1 tbsp oyster sauce plus extra to drizzle

The Instruction of noodle cups with oyster sauce chicken

• cut thin strips from the green tops of 2 of the spring onions place in a bowl of iced water and refrigerate until curled
• preheat the oven to 180c cook noodles according to packet instructions then drain and toss with 1 teaspoon of the sesame oil
• grease a 12 hole patty pan with a little peanut oil divide the cooked noodles among holes pressing into the base and sides to form basket shapes brush with more peanut oil and bake for 10 minutes remove noodle baskets from patty pan and place on a baking tray bake for a further 5 minutes or until crisp and golden
• meanwhile thinly slice the remaining spring onion heat a little more peanut oil in a wok add the chicken and cook stirring for 5 minutes or until just cooked through add carrot ginger garlic spring onion sauces and remaining sesame oil
• stir to heat through to serve fill noodle baskets with the chicken mixture drizzle with extra oyster sauce and garnish with spring onion curls

Nutritions of Noodle Cups With Oyster Sauce Chicken

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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