Noodle Pancakes with Hoisin Pork

Serves 4, Prep and Cook: 40 mins

3 x 85g packets orientalflavoured 2-Minute noodles 3 eggs, lightly beaten

2 green spring onions, thinly

sliced

Vegetable oil

Fresh coriander leaves, to

garnish

Lime halves, to serve

HOISIN PORK

1 tblsp vegetable oil

500g lean pork mince

1 clove garlic, crushed 200g mushrooms, sliced 150g green beans, thinly sliced

diagonally

227g can water chestnut slices,

drained

¼ cup hoisin sauce

2 tblsps soy sauce

¹⁄³ cup chopped fresh coriander

1 Break noodle cakes into small pieces. Add noodles and contents of two of the flavour sachets to a large saucepan of boiling water. Boil for 2 minutes. Drain. Cool for 15 minutes.

2 Whisk eggs into contents of remaining flavour sachet in a large bowl. Stir in onions and noodles.

3 Coat the base of a medium, non-stick frying pan with oil.

Heat over a medium to high heat until hot. Add ¾ cup noodle mixture. Spread into a 14cm round. Cook for 2 minutes, or until golden underneath. Turn over. Cook a further 2 minutes, or until golden and cooked through. Transfer to an oven tray lined with baking paper.

4 Repeat with remaining noodle mixture to make another three pancakes, coating pan with oil in between each one. Transfer to oven tray. Cover with foil. Place in a slow oven (150C) to keep warm.

5 To make hoisin pork, heat oil in same pan over a medium to high heat. Add mince and garlic. Cook, stirring to break up mince, for about 6 minutes, or until changed in colour. Add mushrooms, beans and water chestnuts. Stir for a further 2 to 3 minutes, or until mushrooms are just tender. Add sauces blended with ¼ cup water. Bring to boil, stirring until combined. Remove. Stir in coriander.

6 Serve hot mince mixture over pancakes. Garnish with coriander. Serve with lime.