Fussy little eaters: Vegetarian noodle cups

A recent recipe inside an Aldi brochure got me inspired to make noodle cups. They’re freezable, they’re compact (ie. Not messy) and can be made in advance/bulk. Unfortunately, the recipe calls for instant noodle packets,ย  so I had to change it a bit.

Vegetables noodle cups

image

A picture of the picture on the actual recipe – mine look significantly uglier than these but still tasty! ๐Ÿ™‚

Ingredients:

  • 150g noodles/pasta
  • 3 eggs, lightly whisked
  • 1/2 finely chopped (or grated) vegies – I had cauliflower, carrots and capsicum
  • 1/2tsp chicken stock powder
  • 1/4tsp each of cumin, tumeric, sugar, paprika
  • Pepper

Method:

  1. Cook noodles, drain then stir through the spices, pepper and chicken stock
  2. Line a muffin tray, divide noodles into portions
  3. Top with vegies
  4. Then pour in the egg mixture evenly (you will need to put it in slowly else it’ll overflow)
  5. Bake for 12-15 minutes at 180C (preheated)

Little E had one of these for lunch today and he liked it. It was one of the least messy lunch ever, that’s a plus for me ๐Ÿ™‚ Mr E had yet to have one but they’re in the freezer for him to take to work for lunch-emergencies.

Please try this recipe and let me know if you like it! ๐Ÿ™‚

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