CookEat Recipe
Pak Choi and Noodle Filo Bites
Stir-fried pak choi and cabbage are combined with short cooked noodles, radish, feta, sesame oil and light soy sauce. Serve the topping on golden baked filo.
Method
Steps
Step 1
Weigh the noodles dry and cook in the measured 1200 ml boiling water for their packet time. Drain well and cut into short lengths. Wash the pak choi and cabbage thoroughly and slice both finely.
Step 2
Heat 1 tablespoon olive oil in a wide pan over medium-high heat. Stir-fry the pak choi and cabbage for 5–7 minutes until softened, then add the light soy sauce and cook for 1–2 minutes until excess liquid has evaporated.
Step 3
Heat the oven to 180°C. Brush thawed filo lightly with the remaining tablespoon olive oil, stack in three layers and cut into small squares. Press into mini-muffin wells to form shallow cups. Bake for 8–12 minutes until golden and crisp throughout; follow a longer packet cooking time if specified.
Step 4
Wash and finely dice the radish. Fold the drained noodles, radish and crumbled feta through the vegetables with the sesame oil. Spoon onto the filo bases immediately before serving in ten portions.
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