Baking

Ingredients
  • low-calorie cooking spray
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 200 g (7 oz) asparagus spears, tough ends discarded and cut into 5 cm (2 inch) lengths
  • 1 carrot, cut into matchsticks
  • 200 g (7 oz) mangetout, trimmed and halved lengthways diagonally
  • 250 ml (8 fl oz) vegetable stock
  • 1 tablespoon cornflour
  • 4 tablespoons dark soy sauce
  • 2 tablespoons sweet chilli sauce
  • 50 g (2 oz) baby spinach leaves
  • 300 g (10 oz) lo-mein noodles (dried Chinese wheat and egg noodles), cooked according to packet instructions, rinsed with cold water and drained
  • 1 teaspoon sesame oil
  • salt and pepper
Directions

Spray a large nonstick wok with cooking spray and heat. Add the garlic, chilli and ginger and stir-fry for 1 minute. Add the asparagus, carrot, mangetout and half the stock and bring to the boil, then gently simmer for 2–3 minutes.

Mix the cornflour and remaining stock in a bowl until smooth. Add to the pan with the soy sauce and sweet chilli sauce and simmer, stirring, for 2 minutes until thickened. Add the spinach and stir until wilted. Remove from the heat.

Spray a separate large nonstick frying pan with cooking spray and heat over a high heat. Divide the cooked noodles into 4, add 2 to the pan and flatten. Reduce the heat to medium and cook for 6–7 minutes until they develop a crust on the underside. Turn over and cook for 3–4 minutes flattening as before. Remove from the pan and keep warm while you cook the remaining 2 pancakes.

Season the vegetable mixture with salt and add the sesame oil. Seve each pancake with the vegetables on top.

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