Pick & mix noodle plate
-==== REZKONV-Recipe - RezkonvSuite v1.02
Title: Pick & mix noodle plate
Categories: Main cours
Yield: 4 Servings
2 Skinless chicken breasts
Or
200 grams Trimmed pork fillet, cut into finger-length
-- strips
1 Egg, beaten
50 grams Breadcrumbs, 2 oz
200 grams Medium egg noodles
2 tablesp. Olive oil
4 Spring onions, chopped
1/2 Cucumber
1 large Carrot
Hoisin, plum or barbecue sauce, for dipping
============================== SOURCE ==============================
Good Food Magazine, February 2006
-- Edited *RK* 01/25/2006 by
-- Ulrike Westphal
This Asian recipe was inspired by a family trip to a noodle
restaurant. The kids loved choosing what to eat first with their
child-friendly chopsticks. This is a great exercise in choice and
you might find your kids will eat more than if the same meal was
served up as a whole.
1 Heat oven to 200°C/fan 180 °C/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.
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 longside, and serve with a little pot of hoisin, plum or barbecue sauce for dipping.
:PER SERVING (NO SAUCE) 388 kcalories, protein 24g, carbohydrate 50g, fat 12g, saturated fat 2g, fibre 3g, sugar 6g. salt 0.63g
:PREP 15 mins
:COOK 20 mins
:EASY Superhealthy - 1 of 5-a-day
=====
Title: Pick & mix noodle plate
Categories: Main cours
Yield: 4 Servings
2 Skinless chicken breasts
Or
200 grams Trimmed pork fillet, cut into finger-length
-- strips
1 Egg, beaten
50 grams Breadcrumbs, 2 oz
200 grams Medium egg noodles
2 tablesp. Olive oil
4 Spring onions, chopped
1/2 Cucumber
1 large Carrot
Hoisin, plum or barbecue sauce, for dipping
============================== SOURCE ==============================
Good Food Magazine, February 2006
-- Edited *RK* 01/25/2006 by
-- Ulrike Westphal
This Asian recipe was inspired by a family trip to a noodle
restaurant. The kids loved choosing what to eat first with their
child-friendly chopsticks. This is a great exercise in choice and
you might find your kids will eat more than if the same meal was
served up as a whole.
1 Heat oven to 200°C/fan 180 °C/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.
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 longside, and serve with a little pot of hoisin, plum or barbecue sauce for dipping.
:PER SERVING (NO SAUCE) 388 kcalories, protein 24g, carbohydrate 50g, fat 12g, saturated fat 2g, fibre 3g, sugar 6g. salt 0.63g
:PREP 15 mins
:COOK 20 mins
:EASY Superhealthy - 1 of 5-a-day
=====
ostwestwind - 2006/01/25 17:02
Recipes in English
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