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
Sweet & spicy broccoli noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g dried flat rice noodles
- 1 tbsp vegetable or other neutral-tasting oil
- 1 onionfinely sliced
- 1 carrotcut into matchsticks
- 200g long-stemmed broccolitrimmed and cut into 3cm pieces
- 2 garlic clovesfinely sliced
- 1 red chillifinely sliced (deseeded, if you like)
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1½ tbsp sweet chilli sauce
- 1 limezested and juiced
To serve (optional)
- 1 tbsp crispy chilli oil
- 2 tbsp cashewsroughly chopped
Nutrition: Per serving
- kcal538
- fat7g
- saturates1g
- carbs98g
- sugars17g
- fibre12ghigh
- protein14g
- salt3.6g
Method
step 1
Cook the noodles following pack instructions, then drain and rinse under cold running water to prevent them sticking. Heat the oil in a large frying pan or wok over a medium-high heat and cook the onion, carrot and broccoli for 4-5 mins until starting to brown. Add the garlic and chilli, and cook for 1-2 mins more.
step 2
Mix the soy sauces, chilli sauce, lime zest and juice in small bowl, then add to the pan along with the noodles. Toss with tongs to coat everything, then serve topped with chilli oil and cashews, if you like.
