Sweet and Sour Vegetables on Noodle Pancakes

Ingredients:

115g dried thin cellophane noodles
6 eggs
4 spring onions, sliced at a bias (ie diagonally)
2 1/2 tbsp groundnut oil
900g mixed vegetables (eg carrots, baby sweetcorn, cauliflower, broccoli, mangetout, mushrooms, onions, aubergines) cut into equal-sized pieces
100g tinned bamboo shoots, drained
200g sweet and sour sauce
salt and freshly-ground black pepper, to taste

Method:

Place the noodles in a bowl then pour over enough lukewarm water to cover them. Set aside to soak for 20 minutes, or until the noodles are soft. Drain well, then use a pair of scissors to cut into 8cm lengths.

Beat the eggs in a large bowl then stir in the noodles along with the spring onion pieces. Season to taste with salt and black pepper.

Set a 20cm diameter frying pan over high heat. Add 1 tbsp oil and swirl to cover the base of the pan. Add 1/4 of the egg mixture, tilting the pan so that the mixture covers the entire base. Reduce the heat to medium and cook the pancake for 1 minute, or until just set. Carefully flip the pancake over and cook until it begins to colour. Transfer to a plate and set aside to keep warm in a low oven as you cook the remaining three pancakes.

When all the pancakes are done, place a wok over high heat. add 1 1/2 tbsp oil and heat until it begins to shimmer. Add the thickest vegetable pieces and stir-fry for 30 seconds. Gradually add the remaining vegetables and the bamboo shoots (add them in the order of those that require most cooking first).

Now stir in the sauce and stir-fry the mixture until the vegetables are tender and the sauce is hot.

Arrange the pancakes on serving plates and spoon over the vegetable and sauce mixture. Serve immediately.