Chow Mein Noodle Nest Egg Cups

Method

1. Preheat the oven to 200°C for 12 min. Meanwhile brush oil generously inside the muffin cups and around the top rim; skimp here and the nests will stick.

   Add in this stepNeutral oil ¾ tbsp

   oven

2. Bring 1.5 L of water to the boil over high heat, add the noodles and cook for 1 min. Rinse under cold water, shake the sieve well and press with kitchen paper to remove as much water as possible; wet noodles won't crisp.

   Add in this stepFresh thin egg noodles 120 g

   high heat

3. Cut the bacon into 5 mm strips and finely shred the cabbage and carrot. Heat oil in a frying pan over high heat, fry the bacon until it releases its fat, then add the cabbage and carrot and stir-fry for 2 min 30 sec until wilted. Turn off the heat.

   Add in this stepNeutral oil ¾ tbspBacon 60 gCabbage 60 gCarrot 30 g

   high heat

4. In a large bowl toss the noodles with the fried vegetables, soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, mozzarella, sliced spring onions and the remaining oil until evenly mixed. Divide between 4 muffin cups and press firmly against the base and sides with the back of a spoon to form nests with a hollow in the middle.

   Add in this stepLight soy sauce 2 tspOyster sauce 2 tspToasted sesame oil 1 tspWhite pepper 1 pinchCornstarch 1 tspGrated mozzarella 40 gSpring onions 1Neutral oil 1 tbsp

5. Bake in the oven at 200°C for 12 min, until the rims of the nests are deep golden and crisp to the touch.

   oven

6. Take out the tin and carefully crack one egg into the hollow of each nest. Return to the oven for 7 min, until the whites are fully set and the yolks still slightly wobbly. Bake 2 to 3 minutes longer if you want firm yolks.

   Add in this stepSmall eggs 4

   oven

7. Leave in the tin for 3 min, then run a thin knife around each nest and lift it out. Scatter with sesame seeds and serve warm, with chilli oil or sriracha if you like.

   Add in this stepToasted sesame seeds 1 tsp