Crispy noodle pancake

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

Ingredients

• 400 g egg noodles
• 1 tsp sesame oil
• 2 tbsp vegetable or other neutral-tasting oil
• 20 g ginger , peeled and grated
• 2 garlic cloves , crushed
• 2 spring onions , finely sliced, white and green parts separated
• 50 ml light soy sauce
• 2 tbsp rice vinegar
• 2 tsp honey
• 100 ml vegetable stock
• 2 tsp cornflour
• 450 g mixed stir-fry vegetables
• 300 g shelled raw king prawns

Steps

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.