LAYERED CRISPY NOODLES

Preparation Method :

• Preheat the oven to 180°C/350°F/Gas 4. Mix together the pumpkin, carrot, turnip and leek in a baking dish, and mix in the oil and garlic.
• Season well and dot with the butter. Cover and bake for 1 hour or until the vegetables are tender.
• Meanwhile, put the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes or according to packet instructions, then drain well.
• Divide the noodles into 12 portions and spread each into a flat pancake shape, about 10 cm/ 4 inch across, on a tray or work surface. Leave to dry completely.
• When the vegetables are perfectly tender, reduce the oven heat to very low. Coat the vegetables with the yellow bean sauce and stir in the spring onions. Keep warm in the low oven while you fry the noodles.
• Heat the oil in a wok or large open pan to about 180°C/350°F. Place a noodle pancake on a wire draining spoon and slip it into the oil, being careful to keep its shape.
• Fry, turning once, until golden brown all over. Drain on kitchen paper and season generously with salt. Fry the remaining noodle pancakes in the same way.
• To serve, sandwich the vegetable mixture between pairs of fried noodle pancakes and sprinkle liberally with coriander.