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
Method
- 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.
- 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.
- 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. Transfer loaf to a chopping board
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