1 hr 10 mins cooking | Serves 8
Ingredients
- 250g thick Chinese egg noodles
- 7 eggs, lightly beaten
- 1 cup cream
- 250g frozen chopped spinach, thawed and drained
- 8 shallots, finely chopped
- ½ cup finely grated parmesan cheese
Method
- Grease a 22cm deep round cake pan and line the base with baking paper. Cook noodles in boiling water as directed on the packet.
- Drain, rinse under cold water and drain again. Cut cooked noodles roughly with kitchen scissors so they are shorter in length.
- In a large bowl, whisk eggs and cream together.
- Stir in spinach, shallots and parmesan, then season with salt and pepper. Add noodles and mix well.
- Pour noodle mixture into prepared pan. Place pan on an oven tray and bake in a 180°C preheated oven 50 to 60 minutes until set.(Cover top with foil if it is browning too quickly.)
- Once set, stand noodle cake for 10 minutes then run a round-bladed knife around the inside of the pan and turn onto a baking paper-covered rack.
- Serve warm or chilled. Accompany with salad if desired.
Notes
- Picnic noodle cake can be prepared a day ahead. Keep covered in the refrigerator.
