Cooking with Amy is hosting this month IMBB #22 . The theme is “Use your noodle”. I looked into my cupboards and found:

90 g wheat noodles
salt
1 small carot, about 50 g chopped
1 leek, about 85 g chopped
1/2 red bell pepper, about 70 g chopped
white peppfer
1 tbsp. sweet soya sauce
1 tbsp. vegetable oil

And this turned into the

Asia Crispy Noodle Cake

Method:

Preheat oven to 200 °C.
Cook noodles as directed. Cut vegetables very thinly. In a bowl mix vegetables and noodles, season with salt, pepper and soya sauce. Heat oil in a pan and stir fry the mixture about 3 to 4 minutes. Give into a greased ovenproof pan and bake for 10 to 12 minutes at 200 °C. Turn over to a plate and serve hot.

Enjoy!