Name: Creamed corn chicken noodle bake recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: asian
Ingredients: 1kg thick hokkien noodles; 1 tbs cornflour; 2 cups Chicken Style Liquid Stock; 420g tin creamed corn; 1/4 cup soy sauce; 2 tsp sesame oil; 3 spring onions, sliced; 2 cups leftover BBQ chicken, diced; 100g ham, diced; 60g fried noodles

by Greer Worsley Last updated on 05/21/2020

This noodle bake has all the flavours of your favourite Asian chicken and creamed corn soup, in an easy to serve oven-bake the whole family will love. - Greer Worsley

Ingredients

1kg thick hokkien noodles
1 tbs cornflour
2 cups Massel* Chicken Style Liquid Stock
420g tin creamed corn
1/4 cup soy sauce
2 tsp sesame oil
3 spring onions, sliced
2 cups leftover BBQ chicken, diced
100g ham, diced
60g fried noodles

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Preheat oven to 180C. Grease a large baking dish.
Step 2

Prepare hokkien noodles by softening them in a bowl of boiling water for 1-2 minutes, using tongs to carefully separate the strands. Drain.
Step 3

In a large bowl, whisk together the cornflour and enough stock to make a thin paste. Gradually whisk in remaining stock. Add creamed corn, soy sauce and 1 tsp sesame oil, and whisk to combine.
Step 4

Place noodles in a prepared baking dish with spring onions, chicken and ham. Toss to combine. Pour over creamed corn mixture, ensuring noodles are well coated. Bake for 25 minutes.
Step 5

Remove from the oven and sprinkle over fried noodles. Drizzle remaining 1 tsp sesame oil over and return to the oven for a further 10 minutes.