Picnic noodle cake

Celebrate picnic season with this tasty recipe

1 hr 10 mins cooking | Serves 8



  • 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


  1. Grease a 22cm deep round cake pan and line the base with baking paper. Cook noodles in boiling water as directed on the packet.
  2. Drain, rinse under cold water and drain again. Cut cooked noodles roughly with kitchen scissors so they are shorter in length.
  3. In a large bowl, whisk eggs and cream together.
  4. Stir in spinach, shallots and parmesan, then season with salt and pepper. Add noodles and mix well.
  5. 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.)
  6. 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.
  7. Serve warm or chilled. Accompany with salad if desired.


  • Picnic noodle cake can be prepared a day ahead. Keep covered in the refrigerator.

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