Noodle Pancakes with Hoisin Pork

Serves 4, Prep and Cook 40 mins

3 x 85g pkts 2-minute

noodles (oriental flavour) 3 eggs, lightly beaten 2 green spring onions,

thinly sliced Vegetable oil

Lime halves, to serve

HOISIN PORK

1 tblsp vegetable oil 500g pork mince

1 clove garlic, crushed 227g can water chestnut

slices, drained 200g mushrooms, sliced 150g green beans, sliced ¼ cup hoisin sauce 2 tblsps soy sauce

¹⁄³ cup chopped fresh coriander, plus extra to garnish

1 Cook noodles according to packet directions. Drain. Cool slightly. Transfer to a large bowl. Add eggs and onions. Mix well.

2 Heat a well-oiled, non-stick frying pan 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. Turn over. Cook a further 2 minutes, or until cooked through. Transfer to an oven tray. Cover with foil.

3 Repeat with remaining noodle mixture to make another three pancakes, coating pan with oil in between each one.

4 To make hoisin pork, heat oil in same pan over a high heat. Add mince and garlic. Cook, stirring, for 6 minutes. Add chestnuts, mushrooms and beans. Stir until just tender. Add sauces blended with ¼ cup water. Bring to boil. Remove. Stir in coriander.

5 Serve hoisin pork over pancakes. Serve with coriander and lime.