Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Cook the noodles according to packet instructions. Drain, refresh, then toss in the sesame oil.

• 3.
  Heat half the vegetable oil in a frypan over medium heat. Fry the garlic, ginger and onion, stirring often, for 1-2 minutes until softened. Add capsicum and half the spring onions, and cook, stirring, for a further 1-2 minutes or until softened. Add the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and season with salt and pepper.
• 4.
  Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.
• 5.
  Heat the remaining vegetable oil in a 23cm ovenproof nonstick frypan.
• 6.
  Pour in the egg mixture and then reduce heat to low. Cover the top of the frypan with a baking sheet or lid and cook for 5 minutes.
• 7.
  Remove the sheet or lid and place the frypan in the oven. Bake for 10-15 minutes or until set. Remove from oven and allow to cool slightly.
• 8.
  Invert the noodle cake onto a large plate and cut into wedges. Serve warm, drizzled with some oyster sauce and garnished with the remaining spring onions.