Noodle pancake with vegetable stir-fry

1.Place noodles in a large microwave-safe bowl. Microwave on high (100%) for 2 minutes, then gently rise apart. Microwave on high (100%) for 1 minute more. Carefully separate noodles into individual strands. Add sesame oil and gently turn with hands to coat.

2.Heat half the peanut oil in a 26cm (top measurement) 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 minutes or until golden underneath. Remove from heat. Place a plate on top of pan; carefully invert noodles onto plate. Slide noodles back into pan. Return pan to heat; cook for 10 minutes or until lightly golden. Slide onto a chopping board; cut into wedges.

3.Meanwhile, heat a wok or large frying pan over high heat. Add remaining oil; swirl to coat surface. Add garlic, carrot, capsicum and asparagus; stir-fry for 2 minutes or until vegetables are tender but still crisp. Drizzle juice and ketjap manis over vegetables; toss until heated.

4.Spoon stir-fry over noodle cake. Top with onion and herbs. Serve.