Crispy chicken noodle frittata

4 1 ratings

Total time25 mins

5 minspreparation time

20 minscooking time

If you have any leftover cooked chicken you can whip up this tasty egg and noodle frittata for picnic lunch or a filling snack.

Ingredients

4 portion(s)

roasted chicken legs, skinned, boned and shredded

200 g

baby leeks, finely chopped

clove garlic, crushed

baby plum or cherry tomatoes, halved

200 g

sweet corn, drained

1 tbsp

chives, finely chopped

1 tbsp

coriander, finely chopped

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

150 g

fine egg noodles, cooked as per packet instructions

eggs, beaten

100 ml

double cream

30 ml

olive oil

Preparation

Step 1

Heat the olive oil in a large oven-safe frying pan, over a medium heat. Fry the chicken, leeks and garlic for 1-1_ minutes. Add the tomatoes, sweet corn, herbs and soy sauce and fry for a further minute. Then add the noodles and distribute evenly in the pan.

Step 2

Combine the eggs and cream and season, according to preference. Pour the egg mixture into the frying pan ensuring an even spread. Do not worry if some noodles protrude from the mixture.

Step 3

Place the frying pan under a preheated grill for 5-7 minutes, or until set. Transfer the frittata to a large platter, slice in wedges and serve with a fresh green salad.

Recipe-ID: UK41

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