Preheat oven to 220c/425f/Gas 7. 1 Beat 5 eggs in a bowl and season with salt. Heat 1 tbsp vegetable oil in an ovenproof frying pan, add the vegetables from chow mein and stir fry for a few minutes. 2 Pour the beaten eggs over the vegetables and cook gently for two minutes, stirring the mixture from the pan edge to the centre as it cooks. Put the pan in the oven for 8-10 minutes, until golden brown and cooked through. 3 Heat 2 tbsp vegetable oil in a griddle pan. Add the spring onions and cook for a few minutes on each side or until cooked tender. Season. Mix half the chow mein sauce with a dash of soy sauce, tomato ketchup and a dash of balsamic vinegar. Serve the frittata with griddled spring onions and sauce. 4 Fill a deep pan one third full with oil and heat. Cut the chicken into 3cm cubes and place in a bowl. Season and add a dash of soy sauce and chopped coriander. 5 Place a handful of noodles from the chow mein into another bowl. Separate the remaining egg, retain the yolk and add enough egg white to the noodles to bind together. 6 Wrap a few noodles around each piece of chicken and dust each bundle with the plain flour. Deep fry the chicken pieces until cooked through, crispy and light golden. Drain on kitchen paper. 7 Heat 150ml/ 1/4 pint water in a wok, add the greens and cook quickly to wilt. Pour over the remaining chow mein sauce and toss together. Season. Pile the spring greens on a plate, top with the chicken wrapped in noodles and pour over the sauce. 8 Gently heat the sugar in a pan with 1 tbsp water until dissolves. Increase the heat and cook until the syrup turns to caramel. Peel the lemon, lime and orange and cut into 1cm thick slices. 9 Carefully dip the fruit into the caramel to coat, place on an oiled plate and allow to set. Mix together the egg yolk, double cream and 1 tsp icing sugar in a shallow dish. Cut rounds out of the bread with a large cutter and dip in the egg mix to coat. 10 Heat the butter in a frying pan, add the bread and cook for 1-2 minutes on each side, or until golden brown. Place the bread on a plate, top with fruits and dust with icing sugar. NOTES : Chef - Paul Rankin Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (1339g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 795 (45%)|
|Amt Per Serving||% DV|
|Total Fat 88.4g||118 %|
|Saturated Fat 31g||155 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 3204.5mg||986 %|
|Sodium 1670mg||58 %|
|Potassium 1369.3mg||36 %|
|Total Carbohydrate 154g||45 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 147.4g|
|Protein 100.5g||144 %|
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Calories per serving: 1774
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