These tasty crab and pea noodle cakes will take your taste-buds on an Asian food journey.

Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 6 person.

Ingredients

• 125g Chang’s Egg Noodles

• 1 teaspoon sesame oil

• 2 tablespoons vegetable oil

• 2 garlic cloves, crushed

• 1 tablespoon grated ginger

• 1 onion, finely chopped

• 1 red capsicum, seeds removed, diced

• 4 spring onions, finely sliced on diagonal

• 1 cup frozen peas

• 125g can corn kernels

• 340g canned crabmeat, well drained

• 10 eggs

• 1 tablespoon light soy sauce

• 1/3 cup chopped coriander leaves

• Chang’s Original Oyster Sauce, to serve

Method

• Step 1

  Preheat the oven to 180°C.

• Step 2

  Cook the noodles according to packet instructions. Drain, refresh, then toss in the sesame oil.

• Step 3

  Heat half the vegetable oil in a frypan over medium heat. Fry the garlic, ginger and onion, stirring often, for 1-2 minutes until softened. Add capsicum and half the spring onions, and cook, stirring, for a further 1-2 minutes or until softened. Add the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and season with salt and pepper.

• Step 4

  Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.

• Step 5

  Heat the remaining vegetable oil in a 23cm ovenproof nonstick frypan.

• Step 6

  Pour in the egg mixture and then reduce heat to low. Cover the top of the frypan with a baking sheet or lid and cook for 5 minutes.

• Step 7

  Remove the sheet or lid and place the frypan in the oven. Bake for 10-15 minutes or until set. Remove from oven and allow to cool slightly.

• Step 8

  Invert the noodle cake onto a large plate and cut into wedges. Serve warm, drizzled with some oyster sauce and garnished with the remaining spring onions.