Vegetable noodle pancake

A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner.

Ingredients

 100g plain flour
½ tsp salt
2 free-range eggs: 
300g/10½oz straight-to-wok noodless
200g/7oz white or sweetheart cabbage, finely shredded:
1 carrot, coarsely grated: 
bunch spring onions, very thinly sliced
2 tbsp vegetable oil
chilli sauce  (optional)

Method

Place the flour and salt in a large bowl. Add the eggs and 150ml water and whisk to make a fairly smooth batter.

Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter.

Heat the oil in a 28cm non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through.

Slide onto a serving plate and drizzle some hot sauce across the top. Scatter with the remaining spring onions and slice into wedges to serve.