Vegetable and Vermicelli Slice
This vegetable and vermicelli slice is a nutritious and flavorful option that combines freshly grated zucchini and carrot with tender rice vermicelli and colorful vegetables. It's enhanced with a touch of oyster sauce for depth and umami, making it a versatile choice for either a delightful side dish at dinner or a hearty, satisfying lunch on its own. The medley of textures and flavors will surely make this a family favorite. Enjoy it warm or pack it for a wholesome meal on the go.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
Vermicelli Rice Noodles
62.5 grams (softened and cut into 5cm lengths)
Zucchini
3 medium (grated and excess liquid squeezed out)
Carrot
1 medium (peeled, grated, and excess liquid squeezed out)
Canned Corn Kernels
250 grams (drained)
Green Onions (shallots)
4 (sliced)
Garlic Clove
1 (crushed)
Red Capsicum
1 medium (finely chopped)
Self-Raising Flour
1 cup (none)
Tasty Cheese
0.75 cup (grated)
Eggs
4 (lightly whisked)
Milk
0.33 cup (none)
Vegetable Oil
0.25 cup (none)
Oyster Sauce
0.25 cup (none)
Instructions
1
Preheat your oven to 180°C (160°C fan-forced). Grease an 20cm x 30cm lamington pan with oil and line it with baking paper, allowing excess paper to hang over the sides for easy removal later.
2
Place the vermicelli rice noodles into a heatproof bowl. Pour boiling water over the noodles and let them soak for 10 minutes until softened. Then, drain the noodles and cut them into approximately 5cm lengths using kitchen scissors. Let them cool.
3
In a large bowl, combine the prepared noodles, grated zucchini, grated carrot, drained corn kernels, sliced green onions, crushed garlic, and chopped red capsicum. Mix in the self-raising flour and grated cheese.
4
In a separate jug, whisk together the eggs, milk, vegetable oil, and oyster sauce until well combined. Pour the wet mixture over the noodle and vegetable mixture in the bowl. Stir everything together until evenly coated.
5
Transfer the mixture into the prepared lamington pan, spreading it out evenly. Bake in the preheated oven for 20 to 25 minutes or until the slice is golden brown and the center is just set.
6
Allow the slice to stand in the pan for 20 minutes to set further. Once cooled slightly, lift the slice from the pan using the overhanging baking paper. Cut into slices and serve. Enjoy warm or store for later consumption.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Vegetable and Vermicelli Slice?
It is a nutritious and flavorful baked dish combining freshly grated zucchini, carrots, rice vermicelli, and other vegetables with a savory base of eggs and oyster sauce.
What are the main ingredients for this recipe?
The main ingredients include vermicelli rice noodles, zucchini, carrots, canned corn, green onions, red capsicum, self-raising flour, cheese, eggs, milk, vegetable oil, and oyster sauce.
How do I prepare the vermicelli noodles?
Place the noodles in a heatproof bowl, cover with boiling water for 10 minutes, drain, and then cut into 5cm lengths using kitchen scissors.
What is the recommended oven temperature?
Preheat your oven to 180°C, or 160°C if you are using a fan-forced oven.
How long does the slice need to bake?
The slice should be baked for 20 to 25 minutes or until it is golden brown and the center is just set.
Is this recipe suitable for a vegetarian diet?
The recipe includes oyster sauce; to make it strictly vegetarian, substitute the oyster sauce with a vegetarian stir-fry sauce or mushroom sauce.
What size pan should I use?
Use a 20cm x 30cm lamington pan for the best results.
How do I prevent the slice from sticking to the pan?
Grease the pan with oil and line it with baking paper, leaving some overhang on the sides for easy removal.
Why must I squeeze the liquid out of the zucchini and carrots?
Squeezing out excess liquid prevents the slice from becoming too soggy or watery during the baking process.
Can I use a different type of flour?
The recipe calls for self-raising flour to provide lift; if you use plain flour, you will need to add baking powder.
How many servings does this recipe yield?
This recipe is designed to make approximately 6 servings.
Is this slice healthy?
Yes, it is considered a healthy and wholesome meal option as it is packed with various fresh vegetables.
Can this be eaten cold?
Absolutely, it can be enjoyed warm fresh from the oven or packed cold for a lunch on the go.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator to keep them fresh.
Can I freeze the Vegetable and Vermicelli Slice?
Yes, you can freeze individual slices for a quick and convenient future meal.
What can I use instead of oyster sauce?
You can use soy sauce or a mushroom-based vegetarian sauce as a substitute for oyster sauce.
Can I add other vegetables to the mix?
Yes, you can customize the slice by adding other vegetables like peas, finely chopped spinach, or grated sweet potato.
Is this recipe good for kids' lunchboxes?
Yes, it is a hearty and satisfying snack or meal that is easy for children to eat and holds up well in a lunchbox.
How long should I let the slice stand after baking?
Allow the slice to stand in the pan for 20 minutes before cutting; this helps it set properly.
What type of cheese is used in the recipe?
The recipe specifies 0.75 cups of grated tasty cheese.
How do I know when the slice is finished cooking?
It is ready when the top is golden brown and the center feels firm and set to the touch.
Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn kernels, just ensure they are cut off the cob and ready for mixing.
What type of oil is recommended for the wet mixture?
The recipe calls for 0.25 cups of standard vegetable oil.
Can I make this dairy-free?
To make it dairy-free, replace the milk with a plant-based milk and use a dairy-free cheese alternative.
How should the garlic be prepared?
The garlic should be crushed before being added to the large mixing bowl.
What is the role of the eggs in this recipe?
The eggs act as a binding agent that holds the vegetables and noodles together while baking.
Can I make this recipe gluten-free?
Yes, substitute the self-raising flour with a gluten-free self-raising flour and ensure your oyster sauce is a gluten-free variety.
What should I serve with the slice?
It can be served on its own as a light lunch or as a side dish alongside a protein or a fresh salad.
Is it necessary to use kitchen scissors for the noodles?
While not mandatory, using scissors is the easiest way to cut the slippery noodles into manageable 5cm lengths.
How many eggs are required?
The recipe requires 4 large eggs, lightly whisked.