Crispy Noodle Pancake With Vegetable Stir Fry - cooking recipe

Ingredients

2 lbs fresh rice noodles
1 tsp sesame oil
2 tbsp peanut oil
2 cloves garlic, crushed
1 None medium carrot, halved lengthways, thinly sliced
1 None red pepper, deseeded, cut into thin strips
6 oz asparagus, cut into 1/2 inch slices
2 tbsp lime juice
1 tbsp soy sauce
2 None scallions, thinly sliced
1/2 cup cilantro
1/2 cup basil

Preparation

Place noodles in a large, microwave-safe bowl. Microwave on high for 2 mins, then gently stir to separate. Microwave on high for 1 min. Carefully separate noodles into individual strands. Add sesame oil and gently turn with hands to coat.
Heat half the peanut oil in a 10 inch non-stick frying pan. Spread noodles in an even layer over base of pan. Cook over low heat, pressing with a spatula to compact the noodles, for 15 mins, or until golden underneath. Remove from heat. Place a plate on top of pan; carefully invert noodles on to plate. Slide noodles back into pan. Return pan to heat and cook for 10 mins, or until lightly golden. Slide onto a cutting board and cut into wedges.
Meanwhile, heat a wok or large frying pan over high heat. Add remaining oil; swirl to coat surface. Add garlic, carrot, pepper and asparagus and stir fry for 2 mins, or until vegetables are cooked but still crisp. Drizzle lime juice and soy sauce over vegetables and toss until heated.
Spoon stir fry over noodle pancake. Serve topped with scallions, cilantro and basil.