Noodle ‘Nest’ Canapes with Crispy Ginger Chicken
By Morrisons
Published on 01 March 2021
These adorable little nests made with noodles, filled with delicious crispy ginger chicken and topped with a quail's egg are sure to impress your guests.Time and servings
50 minsTotal time
15 minsPrep time
35 minsCooking time
Ingredients
- 2 tsp of cornflour
- 12 quails eggs, fried
- 1 clove of garlic, crushed
- 2 spring onion, finely sliced
- 1 tbsp of soy sauce
- 4 chicken thighs, cut into small cherry sized pieces
- 0.5 tsp of baking powder
- 100 ml of vegetable oil
- 30 g of plain flour
- 1 tbsp of groundnut oil
- 2 tbsp of sesame oil
- 125 g of medium egg noodles
- 50 ml of chicken stock
- 1 tsp of rice wine vinegar
- 5 tbsp of mayonnaise
- 1 tsp of sesame seeds
- 1 tbsp of minced ginger
- 0.5 tsp of chilli flakes
- 0.5 tsp of salt
- 3 tbsp of sriracha chilli sauce
Method
Step 1
Preheat the oven to 220c/200fan gas mark 7/425F.Step 2
Cook the noodles according to the packet instructions and then drain and cool.Step 3
Stir 1tbsp of sesame oil into the noodles.Step 4
Divide the noodles between the cups in a 12-hole muffin tray and make them into small nests by building up the sides, making sure to keep a well in the centre.Step 5
Bake in the oven for 20-25 minutes or until the noodles are crisp and dry. Allow to cool.Step 6
In a saucepan, heat the vegetable oil for the chicken on a medium heat.Step 7
Combine the chicken thighs with 1 tsp cornflour, baking powder, salt, half a tsp of sesame oil and flour, and mix until well coated.Step 8
Fry the chicken pieces in batches for 3 minutes until golden and cooked through. Drain on kitchen roll.Step 9
In a frying pan, heat the groundnut oil and fry the ginger, garlic and chilli flakes until fragrant.Step 10
Add in half a tsp of sesame oil, plus the soy sauce, rice wine vinegar and chicken stock and bring to the boil.Step 11
Combine 1 tsp cornflour with 1 tbsp of water and pour into the ginger mixture.Step 12
Boil to thicken and then turn off the heat. Toss through the chicken immediately to coat and warm through.Step 13
Take the noodle nests out of the muffin tin and place on a serving platter.Step 14
Mix together the mayonnaise and sriracha and then spoon a teaspoon into each noodle nest.Step 15
Divide the chicken pieces between the nests.Step 16
Fry the quails eggs in a little oil until the white is set and the yolk is still soft and then place on top of the chicken filled nests.Step 17
Sprinkle with the spring onion and sesame seeds and serve while still warm.