Cheesy Egg Noodle Bake

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Ingredients:-

  1. Instant noodles – 3 small packets (Horlicks, Ramen or Maggi) including the flavour sachets
  2. Oil – 2 tbsps. + 1 tbsp, divided
  3. French beans – 1/4 cup, finely chopped
  4. Broccoli – 1/4 cup, finely chopped
  5. Shredded cabbage – 1.5 cups
  6. Carrot – 1 small, julienned
  7. Capsicum – half of a medium, julienned
  8. Scallions – 1/4 cup
  9. Cooked sweet corn kernels – 1/2 cup
  10. Chicken – 225 grams, boneless, juilienned
  11. Garlic – 2 big cloves, crushed
  12. Egg – 2 numbers, large
  13. Worcestershire sauce – 1 tbsp.
  14. Salt as per taste
  15. Cheddar cheese – 1/2 cup, grated

For marinating the chicken:-

  1. Soy sauce – 1 tsp.
  2. Worcestershire sauce – 1 tbsp.
  3. Salt – 1/2 tsp.
  4. Soy sauce – 1/2 tbsp.
  5. Paprika powder – 1/2 tsp.
  6. Pepper powder – 1/2 tsp.

Method:-

  1. Preheat the oven to 180C.
  2. Boil the noodles as per the packet instructions. Add the contents of the flavour sachets & keep aside.
  3. Marinate the chicken pieces for 1 hour in your refrigerator.
  4. Heat 1 tbsp of oil & add the garlic cloves. Saute till you get a nice aroma & stir in the marinated chicken pieces. Cook till dry for about 15 minutes on low heat. Transfer to a plate & keep aside.
  5. To the same pan, add 1 more tbsp of oil & add the beans + the broccoli. Cook on high heat for 2 minutes. Stir  in the remaining veggies & cook further for a minute till 3/4th done.
  6. Add the noodles & the chicken pieces. Toss and switch off heat.
  7. Transfer the noodles to a baking dish.
  8. Beat 2 eggs adding 2 pinches of salt & 1 tbsp. of worcestershire sauce.
  9. Pour the beaten eggs over the noodles.
  10. Sprinkle grated cheese.
  11. Bake at 180C for 28 minutes. No need to cover.
  12. Serve hot with Honey chicken.
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