2kg fresh thick rice noodles, chopped and separated
60g ginger, finely grated
40g Riviana Minced Garlic
160g bunch spring onions, finely chopped
100ml Riviana Plum Sauce
50ml Riviana Sweet Chilli Sauce
150ml vegetable oil
2 large red onions, cut into thin wedges
10g brown sugar
840g bok choy, quartered, washed and drained.
125ml Riviana Oyster Sauce
20ml Riviana Blended Sesame Oil
20g Riviana Minced Garlic.
Combine rice noodles, ginger, garlic, spring onions, plum sauce and sweet chilli sauce. Toss to combine.
Heat a 15cm non-stick frying pan, add 40ml oil and swirl to coat the base and sides of the pan. Add 400g noodle mixture and press down firmly with a spatula to form a thin layer on the base of the pan.
Cook slowly for 15 minutes on low heat or until very crisp and golden brown. Carefully flip over pancake and cook for a further 10 minutes or until underside is crisp and golden. Drain pancake on absorbent paper. Repeat with remaining noodle mixture in 400g batches.
Heat remaining oil in a wok, stir-fry onion and sugar for 3 minutes or until softened, add bok choy and toss until bok choy begins to wilt.
Combine dressing ingredients and gently bring to the boil.
To serve, cut pancakes into wedges and stack onto serving plates. Top with bok choy, drizzle with dressing and serve immediately.