Egg and noodle wonton cups

Method

1. Preheat the oven to 180 degrees C. Oil the insides of 8 cups in a cupcake tin. Press a wonton wrapper into each oiled cup, ensuring the sides are as even as possible.
2. Cook the instant noodles according to the packet directions, then allow to drain. Cut through the noodles as they drain to create shorter lengths.
3. Crack the eggs into a bowl and whisk well. Add the soy sauce, spring onion, baby corn, salt and pepper and combine. Add the noodles and fold through well.
4. Divide the egg and noodle mixture evenly into the prepared wonton cups. Try to keep the mixture within the wonton cups; do not fill the cups to overflowing.
5. Cook the egg and noodle wonton cups in the oven for 15 - 20 minutes; when cooked, the cups should be golden on top, the filling set firm and the wonton edges crispy.
6. Serve immediately garnished with additional sliced spring onion. Alternatively, this recipe refrigerates or freezes well - save these for a great lunchbox snack!