Lightly break noodles into a bowl. Cover with boiling water and allow to stand for 5 minutes or until softened. Drain noodles and return to bowl.
Stir in eggs, flour, baking powder, Edgell Corn Kernels, parsley, flavour sachet and milk.
Heat a non stick frypan over medium heat and brush with oil. Drop spoonfuls of mixture into frypan and cook until golden on both sides.
Substitute corn with a 420g can Edgell Mixed Vegetables for a variation.