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