Vegetable and Ham Noodle Cups are a fantastic way to get the kids to eat their vegetables.
Method
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Preheat oven to moderate 180 degrees. Lightly spray a tray of 12 hole muffin pan with olive oil.
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Cook noodles as directed, reserving the flavour in sachets. Drain and rinse under cold water. Place in a bowl.
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Add the reserved flavour sachets (I usually just use one but it's up to you), grated vegetables, egg, light sour cream and ham.
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Spoon equal portions in muffin pans and top with cheese. Bake for 30-35 min or until set.
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Delicious served warm or cold, with tomato sauce or salsa. Perfect after school snack!
Recipe Hints and Tips:
- Vegetable and Ham Noodle Cups are not suitable to be frozen and are best eaten fresh.
- You can substitute the sour cream for mayonnaise.
- Leftover pasta noodles are a good substitute for the two minute noodles.
