Noodles Cake

Cut capsicum and carrot into matchstick-size strips.

Stir corn flour and water in a small bowl.

Mix egg, honey and soya sauce in separate bowl.

Make noodles according to directions, cook until just tender, but still firm to bite. Drain if there is any extra liquate. Keep aside.

Heat 2 tea spoons oil in a non stick skillet over medium heat. Add minced garlic cloves and stir until turns light golden brown.

Add carrot and saute for about a minute. Then add capsicum and cook about 1 more minute.

Mix in chicken, noodles, stir-fry for about a minute. Add egg mixture to mix.

Stir corn flour mixture to re-blend; then pour it into the skillet. Stir together until egg mixture blends with corn flour.

Cook until thickens, then season with salt and black pepper.

Grease bowl with oil and transfer noodle mixture to bowl and cool.

Heat 2 tea spoons oil in the non stick frying pan over medium heat. Add BBQ sauce, stir. Reserve 2 tea spoons sauce.

Flip cooled noodles cake carefully over remaining sauce in frying pan. Cook until bottom of the noodle cake is brown and crusty. Shake the pan to prevent it from sticking. Keep cooking for about 5 minutes.

Turn cake out, with the brown side down, on a separate plate.

Add reserved 2 tea spoons sauce in frying pan and carefully slide noodle cake back into. Now plain side down. Cook for about 5 minutes until bottom of the noodle cake turns brown again.

Transfer to a separate plate and brush BBQ sauce on surface. Cut into slices to serve.