Noodle, ham, corn & cheese loaf

Noodle, ham, corn & cheese loaf

By
From
Pimp my noodles
Makes
8 portions
Photographer
Jacqui Melville

Eat a slice of this just out of the oven. Or, serve it toasted with melted cheese and drizzled with hot chilli sauce.

Ingredients

Quantity Ingredient
150g rice vermicelli noodles, cooked according to the packet instructions
1/2 tablespoon olive oil, plus a little extra for greasing
1 small onion, finely chopped
100g bacon, chopped
or 100g lardons
1 garlic clove, crushed
1 small courgette, grated
100g sweetcorn kernels
60g cheddar, grated
60g self-raising flour
5 medium eggs, lightly beaten
handful fresh chives, finely chopped

Method

  1. Preheat the oven 180°C. Grease a 900 g loaf tin and line it with baking parchment.
  2. Heat the oil in a 20 cm frying pan, and sauté the onion and bacon for 5 minutes. Then add the garlic, frying for another minute.
  3. Meanwhile mix the courgette, sweetcorn, Cheddar, flour, eggs, chives and noodles in a bowl.
  4. Add the onion and bacon mixture and mix in well. Pour into the prepared loaf tin and bake for 45 minutes. Test whether the loaf is done by inserting a skewer – if it comes out clean, the loaf is done. Remove from the oven and allow to cool.
  5. The loaf keeps, refrigerated, for up to 1 week.
Tags:
Asian
student
noodles
bowl food
easy
quick
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