Noodle, corn and bacon loaf
Ingredients • 1/2 x 440g packet shelf-fresh Singapore noodles • 1 tablespoon olive oil • 1 small br…
Ingredients
• 1/2 x 440g packet shelf-fresh Singapore noodles
• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 200g middle bacon rashers, trimmed, chopped
• 1 small zucchini, grated
• 1 cup frozen sweet corn kernels
• 1/2 cup reduced-fat grated tasty cheese
• 1/3 cup self-raising flour
• 5 eggs, lightly beaten
• Mixed salad leaves, to serve
Method
1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 10cm x 21cm (base) loaf pan. Line base and sides with baking paper, allowing paper to extend 2cm above edges of pan. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Return to bowl. Using scissors, roughly chop noodles.
2. Heat oil in a medium frying pan over medium heat. Add onion, garlic and bacon. Cook, stirring often, for 4 to 5 minutes until bacon is starting to brown. Set aside for 10 minutes to cool.
3. Add bacon mixture, zucchini, corn, cheese, flour and egg to noodles. Season. Mix until well combined. Pour into prepared pan. Bake for 50 to 55 minutes or until golden and firm. Cool in pan for 15 minutes.
4. Transfer loaf to a chopping board. Slice. Serve with salad.
