|4||15 min||18 min||Easy|
Prepare the noodles according to pack instructions, drain and chop using a pair of kitchen scissors. Set aside until required.
For the dipping sauce, combine sweet chilli sauce, lime juice and soy together in a small bowl. Set aside for later.
Heat 1 tablespoon of oil in a wok over a medium-high heat. Add garlic, ginger, chilli, lemongrass, kaffir lime and spring onion, stir-fry for 2 minutes until fragrant. Remove from pan and place into a large mixing bowl.
Add prepared noodles, coriander, soy sauce and egg, stirring until well combined.
Heat 2 tablespoons of oil in a non-stick frying pan over a medium heat. Drop ½ cup portions into the pan, in batches and cook for 3 minutes on each side or until noodles become golden and crisp. Repeat process with remaining oil and noodle mixture, there should be 8 pancakes in total.
6. Serve noodle pancakes with sweet chilli dipping sauce. *Note: The image taken was using Fantastic Chow Mein Fresh Noodles which are no longer available.