Ingredients
Method
1.Heat 1 tablespoon oil in a medium non-stick frying pan (base diameter 24cm) over moderate heat. Add onion and capsicum; cook and stir for 5 minutes or until onion has softened.
2.Add garlic and zucchini to pan; cook and stir for 3 minutes or until zucchini has softened. Stir in spinach until just wilted.
3.Cook noodles in a medium saucepan of boiling water, reserving flavour sachets in packet, for 2 minutes or until tender; drain.
4.Lightly beat eggs and reserved flavour sachets in a large bowl. Add vegetable mixture, noodles, pork and half the parmesan. Season. Toss well.
5.Wipe out frying pan. Brush with extra oil. Pour mixture into frying pan. Cover; cook over moderate heat for 8-10 minutes or until browned underneath and almost set. Sprinkle top with remaining parmesan.
6.Preheat an oven-grill to high. Cover handle of frying pan with foil. Grill for 5 minutes or until set. Cut cake into wedges. Serve topped with extra spinach leaves.
This is a terrific luncheon dish to serve friends. Pour into a deep 24cm pie dish, then bake at 200°C/180°C fan forced for 15 minutes or until set. Allow to cool a little before serving. Noodle cake is a great lunch box filler You can use any flavour of 2-minute noodles
Note