Ingredients
4 spring onions
200 g egg noodles
2 tsp sesame oil
2 tbsp peanut oil
200 g chicken mince
½ tsp SIDS CRAZY SALT
2 tbsp diced carrot
2 tsp grated ginger
1 garlic clove, crushed
2 tsp light soy sauce
1 tbsp oyster sauce, plus extra to drizzle
Directions
Cut thin strips from the green tops of 2 of the spring onions, place in a bowl of iced water and refrigerate until curled.
Preheat the oven to 180°C.
Cook noodles according to packet instructions, then drain and toss with 1 teaspoon of the sesame oil.
Grease a 12-hole patty pan with a little peanut oil. Divide the cooked noodles among holes, pressing into the base and sides to form basket shapes. Brush with more peanut oil and bake for 10 minutes. Remove noodle baskets from patty pan and place on a baking tray. Bake for a further 5 minutes until crisp and golden.
Meanwhile, thinly slice the remaining spring onion. Heat a little more peanut oil in a wok, add the chicken, SIDS CRAZY SALT and cook, stirring, for 5 minutes until just cooked through. Add carrot, ginger, garlic, spring onion, sauces and remaining sesame oil. Stir to heat through.
To serve, fill noodle baskets with the chicken mixture, drizzle with extra oyster sauce and garnish with spring onion curls.
