Chinese chicken and noodle cones

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Ingredients (11)

4.00	springroll pastry — large
0.00	flour — mixed with water
0.00	oil — for deep frying

Filling

1.00 packet	noodles — instant
400.00 g	chicken
30.00 ml	oil
15.00 ml	fresh ginger — minced
15.00 ml	garlic — cloves, minced
5.00 ml	fresh chillies — minced
2.00	spring onions
45.00 ml	soy sauce

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Method:

Cut out a 32 x 24 x 24 cm triangle from thin cardboard and fold into a cone.
Halve a spring roll wrapper diagonally to make 2 triangles.

Wrap 1 triangle around cardboard cone.
Stick down overlapping edges with a little paste made from flour and water and set aside to dry.

Remove cardboard cone. Repeat with remaining wrappers.

Heat oil in a deep saucepan or frying pan and deep-fry cones, one at a time, until golden. Drain on absorbent paper.

FILLING: Cook the noodles in boiling water until tender, drain.
Fry chicken in a little oil until lightly browned, add ginger, garlic and chilli and stir-fry for a few minutes.
Toss in spring onions, add noodles and heat through gently.
Spoon chicken mixture into cones and serve immediately.