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Asian Style Noodle Pancakes
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Description
These Asian style noodle pancakes are economical to make, simple to prepare, and everyone will love them, including the wee kids! (And I ALWAYS double the recipe because they’re so darn good!)
Ingredients
- 1 package (3 Oz. Package) Ramen Noodle Soup Mix, Any Flavor
- 1 whole Zucchini, Medium Size, Shredded
- 1 whole Carrot, Shredded
- 2 whole Scallions Or Green Onions, Thinly Sliced
- 2 Tablespoons Flour
- 1 Tablespoon Lemon Juice
- 2 whole Large Eggs, Beaten
- 3 Tablespoons Vegetable Oil, Divided
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Rice Vinegar
- 1 pinch Red Pepper Flakes
Preparation
Break up the ramen noodles into 4 sections. Reserve the seasoning packet. Cook noodles according to package directions with one exception: boil for 2 minutes only. Drain.
Place cooked noodles in a medium mixing bowl, add shredded zucchini and carrot, scallions, flour, lemon juice and seasoning packet. Stir well. Add beaten eggs and mix well.
In a nonstick skillet, heat 2 tablespoons oil over medium-high heat.
Using a 1/3 cup measuring cup, place noodle mix in the cup and press down lightly with a spoon. Place noodles in the 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.
Serve with dipping sauce.
For the dipping sauce, mix together soy sauce, vinegar, and red pepper flakes.
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