Vegetable Noodle Loaf

Canteen = Everyday

This tasty and healthy loaf makes a great after school snack or lunchbox filler. Cook for the family for dinner and use leftovers for the lunchbox. Kids love the noodles in it and overlook the fact that it is jam packed with vegies!

Serves: 10 slices


1/2 x 440g packet shelf-fresh Singapore noodles
1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
1 small zucchini, grated
1 cup fresh corn kernels cut from the cob – tinned or frozen can be used
1 carrot, grated
1/2 cup reduced-fat grated tasty cheese
1/3 cup self-raising flour
5 eggs, lightly beaten
Mixed salad leaves, to serve
* any vegetables can be used. Lots of chopped parsley is great too.


Preheat oven to 180°C/160°C fan-forced. Line a 6cm-deep, 10cm x 21cm (base) loaf pan with baking paper.
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Return to bowl and roughly chop.
Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook until lightly browned.
Add onion mixture, zucchini, corn, carrot, 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.
Slice. Serve with salad for a meal or pack individual slices into lunchbox.

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