Chinese chicken and noodle cones


Ingredients 12
Servings 8
Time

Ingredients

  • 4
    large spring roll wrappers
  • flour and water paste
  • oil for deep frying
  • Filling
  • 1
    packet
    instant noodles
  • 400
    g
    chicken
  • 30
    ml
    oil
  • 15
    ml
    minced ginger
  • 15
    ml
    minced garlic
  • 5
    ml
    minced chilli
  • 2
    spring onions
  • 45
    ml
    soy sauce
 

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.

 

Read more on: poultry  |  deep-fry
 

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