Name: Zucchini and noodle slice
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 1
Cuisine: asian
Ingredients: 50g dried rice vermicelli noodles; 3 medium zucchini, grated; 1 medium carrot, peeled, grated; 2 x 125g cans corn kernels, drained; 4 green onions, thinly sliced; 1 medium red capsicum, finely chopped; 150.00 gm self-raising flour; 187.50 ml grated tasty cheese; 4 eggs; 84.98 gm milk; 57.50 gm vegetable oil; 76.25 gm oyster sauce (see note)

Zucchini and noodle slice

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Prep Time:
55 minutes

Cook Time:
25 minutes

Total Time:
80 minutes

Exciting veggie and noodle slice, a fulfilling meal for a quick and tasty lunch.

Ingredients:

50g dried rice vermicelli noodles
3 medium zucchini, grated
1 medium carrot, peeled, grated
2 x 125g cans corn kernels, drained
4 green onions, thinly sliced
1 medium red capsicum, finely chopped
150.00 gm self-raising flour
187.50 ml grated tasty cheese
84.98 gm milk
57.50 gm vegetable oil
76.25 gm oyster sauce (see note)

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, leaving a 2cm overhang at the long ends.
Place noodles in a heatproof bowl and cover with boiling water. Let sit for 10 minutes, or until softened. Drain and return to bowl. Using kitchen scissors, cut noodles into 5cm lengths and allow to cool.
Remove excess liquid from zucchini and carrot. Mix noodles, zucchini, carrot, corn, onion, capsicum, flour, and cheese in a bowl. In a separate jug, combine eggs, milk, oil, and oyster sauce. Whisk together, then blend with noodle mixture. Spread in pan and bake until golden and set. Allow to stand for 20 minutes before serving.

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