Noodles With A Twist! ~ Take humble noodles to a brave new level by preparing them in a tasty, novel way.
I love noodles especially yellow noodles. They can be prepared in many ways either stir fry or in soup and I can never get tired of eating them everyday. But hey! Have you ever thought of making noodles into a cake? Sounds interesting, huh? Here is the pretty noodle cake that I made before the weekend. This recipe appeared in the July issue of The Woman’s Weekly. The end results weren’t bad at all, a little crispy on top and the inside is soft like tofu. The taste is almost like my Ham and Spinach Quiche but I think I’ll add some bacon bits next time. That will definitely make this noodle cake more flavourful.
Noodles With A Twist! ~ Yellow Noodle Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8 servings
Ingredients
- 250g Fresh flat yellow noodles
- 6 Large eggs (70 each)
- 1 cup/250ml Whipping cream
- 200g Spinach, roughly shredded
- 20g Shallot, chop finely
- ½ cup finely grated Parmensan cheese (I used 100g Cheddar cheese, grated)
- ½ tsp Salt and a dash of pepper
Instructions
- Grease (all sides up) round cake pan and line the base with baking paper. (Use a 20 cm /8 inch deep round cake pan )
- Place noodles in a heat-proof colander or sieve and pour hot boiling water over to rinse and clear excess oil. Drain dry and rinse under cold tap water and drain dry again.
- Preheat oven at 180 degrees. Whisk eggs and cream together in a large bowl. Stir in spinach, shallots, cheddar cheese and noodles. Season with salt and pepper.
- Pour mixture into prepared pan. Add more grated cheddar cheese on top.
- Bake for 50 minutes until set. Cover with a foil if the top browns too quickly.
- Stand in pan for 10 mins, then run a round-bladed knife around the sides and turn onto a rack lined with baking paper.
- Serve warm, cut into wedges.
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Enjoy!