The Pioneer Woman Tasty Kitchen
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Asian Style Noodle Pancakes

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Level: Easy

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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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