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PEnnsylvania 6 Not My Number

Friday Food: Noodle, Corn & Bacon Loaf

I was driving home from afternoon tea with The GardyGardeners when I suddenly realised it was Friday, after 6pm, and I had not given one thought to Friday Food. Oh no.

While Peri and Gilly ate their dinner, I perused the front page of and there, crying out to be created, was Noodle, Corn and Bacon Loaf. Just the thing to give to MrsDrWho for school lunches this week, or lunch at home on Cup Day.

Ordinarily I would have supplies, but since the Summer has been so hot I have not been restocking the cupboards very efficiently. So I popped out to the supermarket for some cheese, noodles and corn and I was ready to cook. The noodles come in two stay fresh sealed packets. MrsDrWho prefers peas to zucchini, but I think I could also use capsicum, baby spinach or broccolini. Other than that I pretty much followed the recipe.


Noodle, Corn & Bacon Loaf    serves 4

  • 200g of 'fresh' Singapore noodles
  • 1 tbspn olive oil
  • 1 brown onion, finely diced - I prefer red onion
  • 2 cloves garlic, finely diced
  • 200g bacon, diced
  • 1 cup corn kernels - tinned
  • 1 cup peas - frozen or a small zucchini, grated
  • 1/2 cup grated tasty cheese
  • 1/3 cup self raising flour
  • 5 eggs
  • salt and pepper if you need it

Preheat the oven to 180*C, 160* fan-forced and line a loaf tin with baking paper.

Bacon onion garlic

Heat the oil in a pan over medium heat and cook the onion, garlic and bacon for 4-5 minutes, or until it is starting to brown. Cool for about 10 minutes, though I only lasted 5.


Meanwhile put the noodles in a bowl, cover with boiling water and stand for 1 minute. Drain and chop roughly with a knife.

Mix it up

In a large bowl, whisk the eggs, add the cheese, corn, peas, noodles and flour. Mix gently but thoroughly to combine.

Ready to loaf tin

Finally mix in the bacon, onion and garlic.

Loaf baked

Spoon into the loaf tin, smooth down the top and bake for 50-60 minutes. I left mine for the whole 60 minutes. It felt firm on top and was golden.

Leave to stand for 15 minutes in the loaf tin and then turn out and cut into slices. I think you could also bake individual muffin tin sized teeny tiny loaves as well.

Noodle corn and bacon loaf

Then pack in your lunch box and off you go. Remember, this really needs to be kept refrigerator cold. I am not sure of the rules and regulations, so please bear this in mind if you are taking Noodle Corn & Bacon Loaf for lunch.



That looks good and I haven't seen Taste but had something along those lines floating around in my head which is fairly empty these days. Lots of thoughts re Miss M and all that situation, but not a lot of forward food planning.

Cold meat loaf makes a good lunch dish. I have all the ingredients except the soft fresh noodles but daresay I could probably find a way around that.


Yum! You are good to whip that up so quickly.

Michelle Lee

Wow...I always thought noodles are only use in stir-fry and soup dishes!! Never thought they will be used in a loaf!! :)


This looks yummy Cindy. I think it would be fairly easy to modify for gluten free as well. I have trouble on my infusion days at the hospital as they provide lunch for us patients, but don't provide anything gluten free :( The only food I can buy at the hospital is a salad from subway (not very inspiring & i can't have any dressing) & a chocolate brownie at the coffee shop. So I'm always on the lookout for things that I might be able to take out in a lunch box. :D


I really like the sound of this, with the noodles. What a good idea! I shall (as I seem to do most weeks with your FF posts) pin this to my Recipes Pinterest board!


It reminds me of zucchini slice in the way it cooks up. I bet it tasted very delicious.


This loaf looks really delish! I have a recipe for ham and egg pie that looks a little like this to post, but there are no veges in it - I think the veges make it a complete meal.


That looks rather tasty :)

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