BACON AND VEGETABLE 2 MINUTE NOODLE CUPS
INGREDIENTS
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
METHOD
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.
