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How to make Bacon and vegie noodle slice

Yield = 8
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 2 teaspoons vegetable oil
  • 2 middle bacon rashers, trimmed, chopped
  • 1/2 x 440g packet shelf-fresh thin hokkien noodles
  • 2 medium zucchini, grated
  • 2 medium carrots, peeled, grated
  • 125g can corn kernels, drained
  • 1/2 cup frozen peas
  • 4 green onions, thinly sliced
  • 1 cup self-raising flour
  • 1/2 cup grated Devondale Tasty Cheese Block (500g)
  • 4 eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil, extra
  • Mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm on all sides.
  • Step 2 Heat oil in a frying pan over medium- high heat. Add bacon. Cook, stirring occasionally, for 4 to 5 minutes or until just golden. Remove from heat.
  • Step 3 Separate noodles with your hands. Using kitchen scissors, cut into 5cm lengths.
  • Step 4 Squeeze excess liquid from zucchini and carrot. Combine noodles, bacon, zucchini, carrot, corn, peas, onion, flour and cheese in a bowl. Place eggs, milk and extra oil in a jug. Whisk to combine. Stir through noodle mixture. Season with salt and pepper. Spread into prepared pan.
  • Step 5 Bake for 30 to 35 minutes or until golden and just set. Stand for 15 minutes to set. Cut into 8 pieces. Serve with salad leaves.