Olive oil spray
200g Singapore noodles or leftover cooked spaghetti
1 tsp reduced-salt chicken stock powder
125g tin corn kernels, drained
1 spring onion, thinly sliced
2 zucchinis, grated & liquid squeezed out
¼ capsicum, deseeded & chopped
6 cherry tomatoes, halved
Preheat oven to 180°C. Spray a 12-hole muffin pan lightly with oil.
Place Singapore noodles in a large heatproof bowl and cover with boiling water. Stand for 1 minute and separate with a fork. Drain well and cut into 10cm lengths. Place back in the bowl. Miss this step if using left over spaghetti.
In a separate bowl, whisk the eggs and chicken stock powder together well. Mix through the corn, spring onion, zucchini and capsicum. Pour over the noodles and mix.
Divide evenly into the prepared muffin tin. Top each with a cherry tomato half, seed side up. Bake for 15 minutes or until cooked through and golden. Cool in the pan for 5 minutes before transferring to a wire rack.