RICE NOODLE PANCAKES 300 g (10 oz) fresh thin rice noodles 2 green chilies, seeded and chopped 2 teaspoons shredded ginger 2 tablespoons chopped coriander 2 tablespoons sesame seeds oil for shallow frying 350 g (11 1/4 oz) pork fillet, sliced very thinly 2 tablespoons soy sauce 2 teaspoons grated lime rind Hoisin sauce Place noodles in a bowl, pour boiling water over them, allow to stand for 3 minutes and then drain well. Place noodles on absorbent paper to drain away any excess water.

Combine noodles with chilies, ginger, coriander and sesame seeds. Heat 1 cm (1/2 inch) of oil in a frypan over medium heat. Place spoonfuls of noodle mixture in frypan and flatten them with a spatula. Cook pancakes for 2-3 minutes on each side or until they are golden and crisp. Drain pancakes on absorbent kitchen paper and repeat the process with remaining mixture.

Place pork, soy sauce and lime rind in a shallow dish and marinate for 10 minutes. Char grill pork on a hot preheated grill for 3-4 minutes or until it is cooked medium.

To serve, place pancakes in a stack on a serving plate. Top with very thin slices of pork and a drizzle of hoi sin sauce. 

Serves 6.

[The New Cook, Donna Hay]