Crispy noodle pancake

Transform noodles into a moreish pancake topped with a stir-fry.

SERVES 4 PREP 9 mins COOK 20 mins EASY

400g egg noodles

1 tsp sesame oil

2 tbsp vegetable or other neutral-tasting oil

20g ginger, peeled and grated

2 garlic cloves, crushed

2 spring onions, inely sliced, white and green parts separated

50ml light soy sauce

2 tbsp rice vinegar

2 tsp honey

100ml vegetable stock

2 tsp corn lour

450g pack mixed stir-fry vegetables

300g shelled raw king prawns

1 Cook the noodles following pack instructions, then drain. Heat the sesame oil and 1 tbsp of the veg oil in a large non-stick frying pan over a medium-high, tip in the noodles and press down using a spatula to form an even disc. Fry for

4-5 mins until the noodles have stuck together, then carefully invert onto a plate. Slide back into the pan, crispy-side up, for 4-5 mins more until golden. Transfer to a baking sheet and keep warm in a low oven.

2 Mix the ginger, garlic, white parts of the spring onions, soy, vinegar, honey, stock and cornflour in a small bowl. Add the remaining veg oil and the stir-fry veg to the pan, cook for 2 mins, then stir in the prawns. Cook for 2 mins more until the prawns are turning opaque. Stir in the sauce and cook for 2-3 mins until the prawns are cooked and the sauce thickens.

3 Cut the crispy pancake into wedges. Serve topped with the stir-fry mixture and the green parts of the spring onion.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 339 kcals • fat 10g • saturates 1g • carbs 42g • sugars 11g • ibre 3g • protein 18g • salt 2.9g