CRISPY CHOW MEIN WITH PRAWN & VEGIES

INGREDIENTS

3 teaspoons cornflour

5 tablespoons stir-fry sauce 400g fresh chow mein noodles

1/3 cup peanut oil

24 medium green banana prawns, peeled, deveined

2 garlic cloves, crushed

1 small brown onion, halved, sliced

1 carrot, cut into 5cm lengths, thinly sliced lengthways

410g can baby corn spears, drained, halved

1/2 bunch pak choy, quartered lengthways Sliced green onion, to serve

METHOD

Step 1: Blend cornflour with 2 teaspoons water until smooth. Stir in 2 cups water and stir-fry sauce. Set aside.

Step 2: Preheat oven to 120C/100C fan-forced. Place a wire rack over a baking tray. Divide noodles into 4 equal portions. Using your fingers, spread each portion into a 25cm round on separate plates.

Step 3: Heat 2 tablespoons oil in a wok over medium-high heat. Swirl to coat. Carefully slide 1 noodle portion into the wok. Cook for 2 minutes or until golden and crisp underneath. Flip noodle cake over. Cook for a further 2 minutes or until golden and crisp. Transfer to wire rack. Place in oven to keep warm. Repeat with remaining noodles, adding a little extra oil if needed.

Step 4: Heat 1 tablespoon of the remaining oil in wok over medium-high heat. Add prawns. Stir-fry for 1 to 2 minutes or until just cooked through. Transfer to a bowl. Step 5: Heat remaining oil in wok. Add garlic and brown onion. Stirfry for 1 minute. Add carrot, corn and pak choy. Stir-fry for 1 minute. Add sauce mixture. Stirfry for 1 minute 30 seconds or until sauce boils and thickens. Return prawns to wok. Stir-fry for 30 seconds or until heated through.

Step 6: Place noodle cakes onto serving plates. Top with stir-fry. Serve with green onion.