3 x 85g packets oriental-flavoured 2-Minute noodles
3 eggs, lightly beaten
2 green spring onions, thinly sliced
Fresh coriander leaves, to garnish
Lime halves, to serve
1 tablespoons vegetable oil
500g lean pork mince
1 clove garlic, crushed
200g mushrooms, sliced
150g green beans, thinly sliced diagonally
227g can water chestnut slices, drained
¼ cup hoisin sauce
2 tablespoons soy sauce
1/3 cup chopped fresh coriander
Break noodle cakes into small pieces. Add noodles and contents of two of the flavour sachets to a large saucepan of boiling water. Boil for 2 minutes. Drain. Cool for 15 minutes.
Whisk eggs into contents of remaining flavour sachet in a large bowl. Stir in onions and noodles.
Coat the base of a medium, non-stick frying pan with oil. Heat over a medium to high heat until hot. Add ¾ cup noodle mixture. Spread into a 14cm round. Cook for 2 minutes, or until golden underneath. Turn over. Cook a further 2 minutes, or until golden and cooked through. Transfer to an oven tray lined with baking paper.
Repeat with remaining noodle mixture to make another three pancakes, coating pan with oil in between each one. Transfer to oven tray. Cover with foil. Place in a slow oven (150C) to keep warm.
To make hoisin pork, heat oil in same pan over a medium to high heat. Add mince and garlic. Cook, stirring to break up mince, for about 6 minutes, or until changed in colour. Add mushrooms, beans and water chestnuts. Stir for a further 2 to 3 minutes, or until mushrooms are just tender. Add sauces blended with ¼ cup water. Bring to boil, stirring until combined. Remove. Stir in coriander.
Serve hot mince mixture over pancakes. Garnish with coriander. Serve with lime.