Name: Pick & mix noodle plate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 skinless chicken breasts or 200g trimmed pork fillet, cut into finger-length strips; 1 egg beaten; 50g breadcrumbs; 200g medium egg noodle; 2 tbsp olive oil; 4 spring onions chopped; ½ cucumber; 1 large carrot; hoisin, plum or barbeque sauce, for dripping

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Pick & mix noodle plate

Pick & mix noodle plate

Lesley Waters

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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Kids will love choosing what to eat first - and they might end up eating more than if the same meal was served up whole

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Ingredients

Nutrition

Units:

MetricUS

2 skinless chicken

breasts or 200g trimmed pork fillet, cut into finger-length strips
1 egg

beaten
50g breadcrumbs
200g medium egg noodle
2 tbsp olive oil
4 spring onions

chopped
½ cucumber
1 large carrot
hoisin, plum

or barbeque sauce, for dripping

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Nutrition: per serving

kcal388
fat12g
saturates2g
carbs50g
sugars6g
fibre3g
protein24g
salt0.63g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Dip the meat strips into the beaten egg, drain off the excess, then roll in breadcrumbs to coat. (I like to use ciabatta as there’s already olive oil in it, so you don’t need to add any.) Place on a non-stick baking sheet and bake for 15-20 mins or until crisp and cooked through.
step 2

Meanwhile, cook the noodles according to pack instructions. Drain and toss with olive oil and spring onions. Using a vegetable peeler, shave the cucumber and the carrot into ribbons. Pile the noodles onto serving plates along with the carrot and cucumber. Put a few chicken or pork strips alongside, and serve with a little pot of hoisin, plum or barbecue sauce for dipping.

Recipe from Good Food magazine, February 2006

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A star rating of 5 out of 5.2 ratings

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