0:10

To Prep

0:15

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Chicken and bean sprouts noodle cakes
  • Ingredients
  • Nutrition
  • Specials
    • Method
    1. Step 1

      Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes, then drain and return to the bowl. Whisk the milk, eggs and flour together and toss through the noodles.

    2. Step 2

      Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. In batches, cook 1/4 cupfuls of the noodle mixture for 1-2 minutes each side, or until golden and cooked through.

    3. Step 3

      Remove the chicken from the bones and shred the meat. Heat the remaining oil in a non-stick frying pan over high heat. Add the garlic and cook for 1 minute. Add the bean sprouts and stir-fry for 2 minutes. Remove from the heat and stir through the oyster sauce. Season with pepper.

    4. Step 4

      Serve the noodle cakes topped with chicken, bean sprouts and coriander leaves.

  • Method
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