Noodle Pancakes with BBQ Pork and Asian Greens

Soak the noodles in boiling water for 10 minutes, drain and cut into shorter lengths (easily done with scissors).

Blanch the greens in boiling water, refresh in cold water and drain.

Whisk together the eggs and curry paste in a large bowl, add the rice flour, ginger, sesame seeds, spring onions, mint and the salt. Mix through the noodles. Heat a non-stick sauté pan with a little peanut oil.

Pour in a 1⁄4 cupful of noodle mixture and cook until golden brown on both sides. Repeat with the rest of the mixture, keeping the pancakes warm on a cooling rack in a low oven.

To serve: Add a little peanut oil and 1 teaspoon sesame oil in a non- stick sauté pan and toss the blanched greens until hot. Spread a little hoisin sauce over each pancake, top with the greens and sliced pork. Fold over or layer up and serve immediately. Makes 12 pancakes

To julienne: to cut vegetables or citrus rind into very fine matchsticks or shreds. There are various tools which make this easy – a zesting tool for citrus and a mandolin or julienne peeler for vegetables.

Chinese barbecued pork: Strips of pork glazed with a mixture of soy sauce, honey, rice wine, ginger, garlic and five spice. Ask your local Chinese takeaway to sell you some, or a Chinese barbecue shop.