Have you discovered these Bacon and Vegetable 2 Minute Noodle Cups? The whole family will go mad for them and they couldn’t be easier …
When you have kids in the house there is always a few packets of 2-minute noodles in the pantry on stand-by.
Throw in some ham and some hidden grated vegetables and you have a great snack that kids and adults will love. These delicious morsels are perfect for parties and lunchboxes.
Our Contributor, Wendy from Wendy’s Kitchen Table has done it again and you are going to love the delicious results. They can also be made Gluten Free.
GLUTEN FREE: Use gluten free 2 minute noodles and Gluten free chicken stock ( Vegeta, Massell)
- 2 x 85 grams packets chicken two-minute noodles
- 2 teaspoons chicken stock powder
- 3 cups grated vegetables (zucchini, mushroom, corn, spring onion, capsicum and carrot)
- 2 eggs lightly beaten
- 1 teaspoon Dijon mustard
- ½ cup light sour cream/mayonnaise
- ½ cup chopped ham or bacon
- 1 cup light tasty cheese
Preheat oven to 180 ˚C /160˚C fan-forced. Lightly spray a tray of 12 hole muffin pan with olive oil. Cook noodles as directed on packet discarding the chicken sachet. Drain and rinse under cold water. Place in a bowl. Add the chicken stock powder, Dijon mustard, grated vegetables, egg, light sour cream and bacon. Mix to combine. Spoon equal portions in muffin pans and top with cheese. Bake for 20-25 minutes or until set.
Works well with cooked rice, vermicelli or any other small cooked pasta shapes. You can also make it in the Texas muffin tins. Try adding soy sauce/oyster sauce for extra flavor.
Want more Wendy? Check out all her recipes here