Noodle Boodle

Cheryl Mathew


Necessity is the mother of invention! Oh how true is this!!
Noodle and meat balls. Good finger-food; tastes great on it own, with ketchup or a tangy dip! These can be frozen after coating. Defrosting should be done in the refrigerator, preferably overnight.


★★★★★ 2 votes

8 pieces
15 Min
15 Min


  • 1 c
    slightly overcooked spaghetti (should be warm)
  • 1 c
    cooked chopped meat (beef, chicken, prawn, sausage)
  • 1 Tbsp
    each ketchup & chili garlic sauce
  • ·
    salt and pepper as per taste
  • 8
    1/2" cubes of cheese
  • ·
    egg (beaten) and crumbs for coating
  • ·
    oil for frying

How to Make Noodle Boodle


  1. Mix first 4 ingredients well.
  2. Divide into 8 portions.
  3. Make balls around the cheese cube, you may need to oil your hands slightly. Press to ensure the noodles stick together and don't disintegrate while frying. For better handling you could chill the balls for about an hour in the fridge before coating.
  4. Dip in egg, coat with breadcrumbs, dip again and coat with crumbs.
  5. Deep fry.

    Serve with dip of choice.

Printable Recipe Card

About Noodle Boodle

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