Name: Noodle cake with sesame vegies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 80g packets 2-minute instant noodles; 4 eggs, lightly whisked; 1/4 cup vegetable oil; 1 carrot, cut into matchsticks; 1 red capsicum, cut into matchsticks; 1 tablespoon sesame oil; 2 green onions, cut into 4cm lengths; 1 cup beansprouts; 1/3 cup coriander leaves; 2 teaspoon fish sauce; 1 tablespoon sesame seeds, toasted; lemon wedges, to serve

Ingredients

3 80g packets 2-minute instant noodles

4 eggs, lightly whisked

1/4 cup vegetable oil

1 carrot, cut into matchsticks

1 red capsicum, cut into matchsticks

1 tablespoon sesame oil

2 green onions, cut into 4cm lengths

1 cup beansprouts

1/3 cup coriander leaves

2 teaspoon fish sauce

1 tablespoon sesame seeds, toasted

lemon wedges, to serve

Method

1.Place noodles and contents of sachets in a heatproof bowl. Cover with boiling water. Stand, covered, 5 minutes, or until noodles are soft. Drain; return to bowl.

2.Snip noodles with kitchen scissors into shorter lengths. Stir in egg; season.

3.Preheat an oven grill to high. Heat oil in a 24cm (top diameter) non-stick frying pan.

4.Add noodle mixture; flatten with a spatula to cover base of pan. Cook 2 minutes. Reduce heat to low; cook a further 8 minutes, or until browned underneath and just set in the centre.

5.Transfer pan to oven grill; grill 2 minutes, or until set. Stand 2 minutes. Turn out noodle cake onto a serving plate.

6.Wipe pan clean. Place over moderate heat.

7.Add carrot, capsicum and 1 teaspoon sesame oil; cook, stirring, 1 minute, or until just soft. Remove from heat. Add onion, sprouts, coriander, remaining sesame oil and fish sauce; toss to combine.

8.Top noodle cake with vegetable mixture; sprinkle with sesame seeds. Serve with lemon wedges.

Wash coriander roots and stems well. Use in curry pastes or stir-fries.
Note

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Ingredients

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