Bacon & Veggie Noodle Slice

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General Tip

Serve with a fresh green salad.


Time, Temperature and Serves is approximate and is a guide only.

20 min Preparation time 25 min Cooking time Serves 4
4/5 (1)


2 Rashers COLCOM Middle Cut Bacon, rind off and diced

2 Tbls Sunflower Vegetable Oil

220g packet shelf fresh thin Hokkien Noodles


4-6 Packets Instant Noodles, soaked in boiling water, drained

2 medium Baby Marrows, grated

2 medium Carrots, peeled and grated

125g canned Corn Kernels, drained

½ cup frozen Peas

4 Spring Onions, thinly sliced

1 tsp Onion Salt

Salt and Pepper

1 cup Self Raising Flour

1 cup grated Cheddar Cheese

4 Eggs

½ cup Milk

¼ cup Vegetable Oil, extra

Mixed Salad Leaves, to serve


  1. Use lamington pan (baking tray with sides). Line base and sides with baking paper extending paper 2cm on all sides.
  2. Heat oil in a frying pan over medium- high heat. Add COLCOM Middle Cut bacon. Cook stirring occasionally, for
  3. 4 -5 minutes until golden. Remove from heat.
  4. Separate noodles with your hands. Using kitchen scissors, cut is 5 cm strips.