July 30, 2010

Asian Style Noodle Pancakes

I found this recipe years ago in Woman's Day Magazine, with a few personal alterations, I have been making these on a regular basis ever since!  Simple to make, and so dang good!
The prep and cooking time is around 30-40 minutes.
I ALWAYS DOUBLE THIS RECIPE because these little cakes are excellent reheated!

ASIAN STYLE NOODLE PANCAKES

1 pkg (3oz.) any flavor Ramen noodle soup mix
(I use oriental flavor most often)
1 medium zucchini, shredded
2 scallions (green onions), finely sliced
1 medium carrot, shredded
(no need to peel the carrot first, just wash well)
2 large eggs, beaten
2 Tbsp. flour
1 Tbsp. lemon juice
2-3 Tbsp. oil, divided

SAUCE:
3 Tbsp. soy sauce
3Tbsp. rice vinegar
pinch red pepper flakes (optional)

Mix together soy sauce, vinegar, and red pepper flakes.

Break up the ramen noodles, into 4 sections. Reserve the seasoning packet.  Cook according to package direction with one exception. Boil for 2 minutes only.  Drain. 

Place cooked noodles in a medium mixing bowl, add shredded zucchini and carrot, scallions, flour, and seasoning packet.  Stir well.  
Add beaten eggs and mix well.
In a non-stick skillet, heat oil over medium-high heat.
Using 1/3 c. measure, place noodle mix in cup, and press down lightly with a spoon. place noodles in frying pan, press down slightly with a spatula, to help the pancake hold together.
Fry 2-3 minutes on each side.
Repeat steps using remaining oil as needed.
                 
This recipe makes approx 6 pancakes.

Update:  This recipe was featured in an article in here: The Huffington Post

1 comment:

Cap Creations said...

Wow those look yum! Thank you so much for sharing!