Pick & Mix Noodle Plate
This recipe combines crispy baked chicken or pork strips with tender egg noodles tossed in olive oil and spring onions. The dish is garnished with refreshing cucumber and carrot ribbons, creating a delightful contrast of textures. Serve with your choice of hoisin, plum, or barbecue sauce for a flavorful dipping experience.
— Constant Cookbook
Ingredients
- 2 skinless chicken breasts or 200g trimmed pork fillet, cut into finger-length strips
- 1 egg , beaten
- 50g breadcrumbs
- 200g medium egg noodles
- 2 tbsp olive oil
- 4 spring onions , chopped
- ½ cucumber
- 1 large carrot
- hoisin, plum or barbeque sauce, for dripping
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 388 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 0.63 milligram of sodium
Comments
No comments found.