Transform egg noodles into a moreish 'pancake' topped with a king prawn and veg stir-fry. Speedy to make, the dish takes under 30 minutes from prep to plate
Ingreadient
- 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, finely sliced, white and green parts separated
- 50ml light soy sauce
- 2 tbsp rice vinegar
- 2 tsp honey
- 100ml vegetable stock
- 2 tsp cornflour
- 450g mixed stir-fry vegetables
- 300g shelled raw king prawns
Direction
- 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.
- 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.
- Cut the crispy pancake into wedges. Serve topped with the stir-fry mixture and the green parts of the spring onion.
