Crispy noodle pancake

• egg noodles400g g
• sesame oil↗1 tsp tsp
• vegetable or other neutral oil2 tbsp tbsp
• ginger↗20g g

  peeled and grated

• garlic cloves↗2

  minced

• green onions↗2

  thinly sliced, white and green parts separated

• light soy sauce↗50ml ml
• rice vinegar↗2 tbsp tbsp
• honey↗2 tsp tsp
• vegetable broth↗100ml ml
• cornstarch2 tsp tsp
• mixed stir‑fry vegetables450g g
• peeled raw king prawns↗300g g

Step-by-step instructions

1. 1

   Cook the noodles according to the package instructions, then drain. Heat the sesame oil and 1 tbsp vegetable oil in a large non‑stick skillet over medium‑high heat, add the noodles and press with a spatula to form an even disc. Fry for 4‑5 minutes until the noodles stick together, then carefully flip onto a plate. Return it to the skillet, crispy side up, for another 4‑5 minutes until golden. Transfer to a baking tray and keep warm in a low‑temperature oven.

2. 2

   Combine the ginger, garlic, white parts of the green onion, soy sauce, vinegar, honey, broth and cornstarch in a small bowl. Add the remaining vegetable oil and the stir‑fry vegetables to the skillet, cook for 2 minutes, then add the prawns. Cook another 2 minutes until the prawns turn opaque. Add the sauce and cook 2‑3 minutes until the prawns are done and the sauce thickens.

3. 3

   Cut the crispy “pancake” into pieces. Serve, topping with the vegetable stir‑fry and the green parts of the green onion.