Versatile snack: You can use thin hokkien noodles instead of thick, if you prefer. Noodle cups can be served cold and make a great on-the-run snack, or have with a salad for a lunch.
Ingredients
Method
1.
Grease a 12-hole muffin pan (1/3-cup capacity).Â
2.
Prepare noodles according to packet directions. Drain. Transfer to a large bowl. Cool.
3.
Place eggs, sour cream and curry powder in a large jug. Season with salt and pepper. Whisk well.
4.
Combine onions and carrot with noodles. Divide among prepared pan holes. Pour egg mixture evenly into holes.
5.
Cook in a moderate oven (180°C) for about 25 minutes, or until set and golden. Cool in pan for 10 minutes.
6.
Serve warm noodle cups with mango chutney.