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
Prep:9 mins
Serves 4
400g egg noodles1 tsp sesame oil2 tbsp vegetable or other neutral-tasting oil20g ginger, peeled and grated2 garlic cloves, crushed2 spring onions, finely sliced, white and green parts separated50ml light soy sauce2 tbsp rice vinegar2 tsp honey100ml vegetable stock2 tsp cornflour450g mixed stir-fry vegetables300g shelled raw king prawns
STEP 1Cook 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.STEP 2Mix 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.STEP 3Cut the crispy pancake into wedges. Serve topped with the stir-fry mixture and the green parts of the spring onion.
