Pick & mix noodle plate
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 skinless chickenbreasts or 200g trimmed pork fillet, cut into finger-length strips
- 1 eggbeaten
- 50g breadcrumbs
- 200g medium egg noodle
- 2 tbsp olive oil
- 4 spring onionschopped
- ½ cucumber
- 1 large carrot
- hoisin, plumor barbeque sauce, for dripping
Nutrition: per serving
- kcal388
- fat12g
- saturates2g
- carbs50g
- sugars6g
- fibre3g
- protein24g
- salt0.63glow
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.
