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Noodle cups with oyster sauce chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Create Asian-inspired mini noodle cups with savory chicken filling for a delightful and unique finger food.
Ingredients:
  • 4 spring onions
  • 200g egg noodles
  • 2 tsp sesame oil
  • 1-36.40 gm peanut oil
  • 200g chicken mince
  • 40.00 ml diced carrot
  • 2 tsp grated ginger
  • 10.60 gm light soy sauce
  • 24.40 gm oyster sauce, plus extra to drizzle
Instructions:
  • Slice the green tops of 2 spring onions into thin strips, soak in a bowl of ice water, and refrigerate until curled.
  • Preheat your oven to 180C. Prepare the noodles as directed on the packet, then drain and mix with 1 teaspoon of sesame oil.
  • - Grease a 12-hole patty pan with a touch of fragrant peanut oil. - Distribute the cooked noodles among the holes, gently shaping them into basket forms by pressing into the base and sides. - Lightly brush the noodle baskets with a bit more peanut oil and bake for 10 minutes until golden. - Transfer the noodle baskets onto a baking tray and bake for an additional 5 minutes until they are perfectly crisp and beautifully golden brown.
  • Thinly slice the rest of the spring onion. Heat some extra peanut oil in a wok, stir-fry the chicken for 5 minutes until cooked, then add carrot, ginger, garlic, spring onion, sauces, and the rest of the sesame oil.
  • Heat the mixture through while stirring. Serve by filling noodle baskets with the chicken mixture, topping with a generous drizzle of oyster sauce, and garnishing with spring onion curls.

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