Spicy Chicken Noodle Pancakes with Sweet Chilli Dip

Cook the egg noodles according to package directions. Drain and set aside.

In a large bowl, whisk together the eggs and cornstarch. Set aside.

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the cubed chicken and stir-fry until cooked through and lightly browned.

Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.

Add the julienned carrot and sliced bell pepper to the skillet. Stir-fry for 2-3 minutes until slightly softened.

Add the cooked egg noodles, soy sauce, oyster sauce (if using), sesame oil, and hot chilli flakes to the skillet. Stir-fry to combine all ingredients thoroughly.

Pour the egg mixture over the chicken and noodle mixture in the skillet. Reduce the heat to medium.

Cook the pancake for about 5-7 minutes on the first side, or until the bottom is golden brown and the egg mixture is mostly set. Use a large spatula to carefully flip the pancake.

Cook the other side for another 5-7 minutes, or until golden brown and the egg mixture is cooked through. If the pancake is browning too quickly, reduce the heat to low.

Remove the pancake from the skillet and let it cool slightly before slicing into wedges.

Garnish with chopped spring onions.

Serve the spicy chicken noodle pancakes with sweet chilli sauce for dipping.