Receta Noodles With A Twist! ~ Yellow Noodle Cake
Noodles With A Twist! ~ Take humble noodles to a brave new level by preparing them in a tasty, novel ways.
I love noodles especially yellow noddles. 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 appears 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.
Yellow Noodle Cake
- Ingredients: Use a 20 cm /8 inch deep round cake pan
- 250g Fresh flat yellow noodles
- 6 Large eggs (70 each)
- 1 cup/250ml Whipping cream
- 200g Spinach, roughly shredded
- 20g Shallot, chop finely
- 1/2 cup finely grated Parmensan cheese (I used 100g Cheddar cheese, grated)
- 1/2 tsp Salt and a dash of pepper
Method:
Grease (all sides up) round cake pan and line the base with baking paper.
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.