Ideal for lunch boxes.
I always struggle to think of what to take to the office for lunch. Quite often I end up with the left-overs from all my blog cooking but they don’t always heat up particularly well. Last weekend I decided to make something specifically for lunch that I can pack in a plastic container and then quickly pop in the microwave when it is time to eat.
I found a standard noodle slice recipe and then adapted it for the items I had at home. Canned skinless and boneless salmon had been on half price special at the supermarket, and I had a zucchini from the vegetable garden. Then I also threw in some spring onions and sweetcorn kernels to add extra flavour.
If you don’t like canned salmon then you could substitute canned tuna or even cooked bacon instead.
Ingredients – serves 6 for lunch:
- 3 packets (85g/3oz each) instant noodles
- 400g/14 oz canned skinless and boneless salmon, drained and flaked
- 1 zucchini (courgette), grated
- 3 spring (green/salad) onions, finely sliced
- 200g/7 oz sweetcorn kernels
- 4 eggs
- 1/2 cup milk
- 1/4 cup self-raising flour
- freshly ground black pepper, to season
- 3 tbsp sweet chilli sauce plus extra to serve
- Heat your oven to 200C/180C fan forced/390F.
- Prepare the instant noodles according to the packet directions (which is usually to soak in boiling water until soft).
- Put the drained noodles into a large oven-proof dish and then add the salmon, grated zucchini, spring onions and sweetcorn kernels. Toss to mix.
- Whisk together the eggs, milk, flour, a good seasoning of black pepper and 3 tbsp of sweet chilli sauce. Pour the mixture over the noodles then form into an even layer in the dish.
- Bake for 25 minutes until the noodles are golden and the egg has set.
- Remove from the oven and leave to cool for 10-15 minutes before cutting into portions. You can then place into airtight containers and put into the fridge until serving.
- Once ready to eat, re-heat in the microwave and then serve with sweet chilli sauce drizzled over the slice.