Bacon and vegie noodle slice

Ingredients

2 teaspoons vegetable oil 2 middle bacon rashers, trimmed, chopped 1/2 x 440g packet shelf-fresh thin 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 tasty cheese 4 eggs 1/2 cup milk 1/4 cup vegetable oil, extra Mixed salad leaves, to serve

Method

1. Preheat oven to 180C/160C fanforced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm on all sides. 2. Heat oil in a frying pan over mediumhigh heat. Add bacon. Cook, stirring occasionally, for 4 to 5 minutes or until just golden. Remove from heat. 3. Separate noodles with your hands. Using kitchen scissors, cut into 5cm lengths. 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. 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.

Prep Time 20 Min

Cook Time 40 Min

Ready in 60 Min

Serves 12