Fried Noodle Pancake with Asian Greens Serves 10 • 2kg fresh thick rice noodles, chopped, pulled apart • 60g fresh ginger, finely grated • 40g Riviana Minced Garlic • 160g bunch spring onions, washed and finely chopped • 100ml Riviana Plum Sauce • 50ml Riviana Sweet Chilli Sauce • 150ml vegetable oil • 2 large red onions, cut into thin wedges • 10g (1 tsp) brown sugar • 840g bok choy, quartered, washed and drained Dressing: • 125ml Riviana Oyster Sauce • 20ml Riviana Blended Sesame Oil • 20g Riviana Minced Garlic Method 1. Combine rice noodles, ginger, garlic, spring onions, plum sauce and sweet chilli sauce. Toss to combine.   2. 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.   3. 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.   4. Combine dressing ingredients and gently bring to the boil.   5. To serve, cut pancakes into wedges and stack onto serving plates. Top with bok choy, drizzle with dressing and serve immediately.