Noodle cakes

Step 1
Preheat oven to 180oC. Grease a 12-hole muffin pan lightly with oil.

Step 2
Place Singapore noodles in a large heatproof bowl and cover with boiling water. Stand for 1 minute and separate with a fork.

Step 3
Drain well and cut into 10cm lengths. Place back in the bowl. (Miss steps 2 and 3 if using left over spaghetti).

Step 4
In a separate bowl, whisk the eggs and chicken stock powder together well.

Step 5
Add the corn, spring onion, zucchini, capsicum and noodles to the egg mixture and mix well.

Step 6
Divide evenly into the prepared muffin tin. Top each with a cherry tomato half, seed side up.

Step 7
Bake for 15 minutes or until cooked through and golden. Cool in the pan for 5 minutes before transferring to a wire rack.

Food safety tip: If you are packing leftovers for lunch, noodle cakes need to be kept cold so pack an ice brick.