Ramen Noodle Cake With Sesame Veggies - cooking recipe

Ingredients

3 packages chicken flavored instant ramen noodles
4 large eggs, lightly whisked
1/4 cup vegetable oil
1 None carrot, cut into matchsticks
1 None red pepper, cut into matchsticks
1 tbsp sesame oil
2 None green onions, cut into 2 inch lengths
2 cups beansprouts
3 tbsp cilantro leaves
2 tsp fish sauce
1 tbsp sesame seeds, toasted
None None lemon wedges, to serve

Preparation

Place noodles and contents of the spice packets in a heatproof bowl. Cover with boiling water. Let stand, covered, 5 minutes, or until noodles are soft. Drain and return to bowl.
Snip noodles into shorter lengths with kitchen scissors. Stir in egg and season.
Preheat the broiler to high. Heat oil in a 9 inch non-stick frying pan.
Add noodle mixture and flatten with a spatula to cover base of pan. Cook 2 minutes. Reduce heat to low and cook a further 8 minutes, or until browned underneath and just set in the center.
Transfer pan to oven and broil for 2 minutes, or until set. Let stand 2 minutes. Turn out noodle cake onto a serving plate.
Wipe pan clean. Place over moderate heat.
Add carrot, pepper and 1 teaspoon sesame oil and cook, stirring, 1 minute, or until just soft. Remove from heat. Add green onions, sprouts, cilantro, remaining sesame oil and fish sauce and toss to combine.
Top noodle cake with vegetable mixture and sprinkle with sesame seeds. Serve with lemon wedges.