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Chicken and Bacon Noodle Nests
Makes 6
Equipment Required
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Hand mixer
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Sharp cutting knife
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Large mixing bowl
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Grater
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Small mixing bowl
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Non-stick muffin tray
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Measuring spoons
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Cooling rack
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Measuring cups
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Oven gloves
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Ingredients
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1 x 85g pack quick cook noodles
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1 heaped teaspoon chicken stock powder
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¾ cup grated vegetables (carrot, zucchini, corn)
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1 egg, beaten
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2 dessertspoons lite sour cream
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¼ cup cooked chicken and bacon, diced
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¼ cup tasty grated cheese plus extra for topping
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1 dessertspoon grated Parmesan cheese
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2 cherry tomatoes, sliced
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Canola oil spray
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Method
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Set the oven to 180°C
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Spray the muffin tin with Canola oil.
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Cook noodles according to the instructions. Drain and rinse noodles under cold water when cooked.
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Place cooked noodles in a large mixing bowl and chop into smaller lengths.
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Add chicken stock powder, diced chicken and bacon, grated vegetables, cheddar cheese and Parmesan cheese to noodles.
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Mix eggs and cream together in a small mixing bowl and add to noodles.
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Mix noodles thoroughly and spoon mixture equally into each muffin mould and top with cheese and a slice of cherry tomato.
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Bake 30mins until set.
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Enjoy!
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