How to make it

1. Preheat the oven to 180°C. Break instant noodle block in half, this makes the noodles a manageable length to add to the muffin tin. Rehydrate the noodles in a bowl of hot water for 5 minutes, or until malleable but not overcooked. Drain and set aside.

2. In a large bowl, mix eggs, BBQ chicken, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, sesame oil, shallots and carrots. Mix well and add noodles.

3. Spoon equal amounts of mixture into 6 lined muffin trays and bake for 15 minutes, turn, then bake a further 10 minutes or until the noodle muffins are set, golden and cooked through.

4. While the muffins are cooking, mix the Mayonnaise and Lee Kum Kee Panda Brand Oyster sauce together in a small bowl to make the dipping sauce. Set aside for serving with the lunchbox legend muffins.

5. Pro Tip: Swap out any vegetable for whatever you have left in the fridge.