4 x portions of egg noodles (prepared as per pack instructions)
1 onion finely sliced
1 x courgette halved lengthwise and cut into half moons
Small handful of chopped fresh coriander
Sliced red chilli
Sesame seeds
Directions
First make the glaze by combining the garlic, chilli, ginger, soy sauce, honey and sesame oil in a bowl. Set to one side.
Prepare the noodles as per pack instructions.
Fry the onion and courgette in a wok, extra garlic and chilli could be added at this stage if you wish, once vegetables have softened add the prepared noodles and combine. Season with soy sauce. Remove from heat and set aside.
Heat oil in a heavy frying pan, once oil is hot start to fry the Burnside cubes turning so each side has a chance to brown.
Drain oil from the pan then add the glaze mixture, bubble until Burnside is fully coated and glaze has become sticky.
Divide noodles between 4 bowls and top with glazed Burnside garnish with chopped coriander, sliced red chilli and sesame seeds.
Ingredients
Biscuit or oatcake
Burnside Cheese
Chutney (optional)
Directions
Select your favoured biscuit or oatcake
Add butter
Slice Burnside cheese to your desired thickness to place on top
Select a tasty chutney and dollop on top
Repeat as many times as required
Ingredients
2 eggs
50g Burnside cheese
knob of butter
pepper
Directions
Crack the eggs in a bowl and gently whisk with a fork
Crumble burnside into the eggs
Season with pepper
Heat frying pan and add knob of butter
Once melted add eggs and cook, flipping once brown
Add ham and coleslaw (or filling of your choice) and roll it up
