Vegetable and Ham Noodle Cups

• 2 x 85g packets chicken two-minute noodles
• 3 cups grated vegetables such as pumpkin, zucchini and carrot
• 2 eggs lightly beaten
• 1/2 cup light sour cream
• 1/2 cup chopped ham
• 1/2 cup light tasty cheese

Preheat oven to moderate 180 degrees C. Lightly spray a tray of 12 hole muffin pan with olive oil. Cook noodles as directed, reserving the flavour in sachets. Drain and rinse under cold water. Place in a bowl.
Add the reserved flavour sachets (I usually just use one but it’s up to you), grated veg, egg, light sour cream and ham. Spoon equal portions in muffin pans and top with cheese. Bake for 30-35 min or until set. Serve warm with vegie sticks and tomato salsa.