Asian noodle muffins

Name: Asian noodle muffins
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 100 g U-dong noodles (Japanese noodle variety); 7-10 Tbsp Salt; 250 g Shiitake mushrooms; 1/2 bunch Spring onions; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 3 Eggs (size M); 300 ml Milk; 1 Beet daikon cress; 4 TSP Chilli sauce for chicken; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

100 g U-dong noodles (Japanese noodle variety)
7-10 Tbsp Salt
250 g Shiitake mushrooms
1/2 bunch Spring onions
1 TABLESPOON Oil
7-10 Tbsp Pepper
3 Eggs (size M)
300 ml Milk
1 Beet daikon cress
4 TSP Chilli sauce for chicken
7-10 Tbsp Grease

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean and chop the mushrooms. Clean and wash spring onions and cut into fine rings. Heat oil in a pan. Fry the mushrooms for 2-3 minutes, turning them, and season with salt and pepper.
2
Take the pan off the stove.
3
Pour the pasta into a sieve and drain. Mix the noodles, mushrooms and spring onions and distribute them in about 8 greased wells of a muffin tray (12 wells each). Mix eggs and milk. Season with salt and pepper.
4
Pour the egg-milk over the noodles and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven.
5
Carefully lift pasta nests out of the troughs and arrange them on plates. Cut cress from the bed. Sprinkle each noodle nest with 1/2 tsp. chilli sauce and sprinkle with cress.