- Whisk together the eggs, cornflour, chilli powder, salt and sushi seasoning.
- Heat oil over medium heat in a non-stick fry pan. Cover the pan with vegetables and noodles. Cook for 1 min.
- Pour enough egg mixture to cover vegetables and noodles. Cook on high heat until egg mixture is set and edges have browned.
- Add a handful of bean sprouts and sprinkle shredded nori and fold pancake in half.
- Serve this Crispy Vegetable and Noodle Pancake with mayonnaise and picked ginger on the side.