Crispy Asian Noodle Pancakes Food

CRISPY ASIAN NOODLE PANCAKES

Steps:

• 1. Put the noodles in a bowl and cover with boiling water. Stand for 5 minutes, or until soft. Rinse under cold water, then drain and dry with paper towels. 2. Place the noodles in a bowl with the coriander, spring onion, chilli, lemon grass and garlic. Season to taste with sea salt and mix together well. 3. Heat about 2 m (3/4 inch) oil in a heavy-based frying pan. Working in batches, add 2 tablespoons of the mixture, flatten with a spatula and fry over medium heat until crisp and golden on both sides. Drain on paper towels and keep warm while cooking the remaining pancakes. Serve warm, sprinkled with sea salt.

NOODLE PANCAKES

Steps:

• 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
• 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
• 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
• 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

CRISPY NOODLE PANCAKE

Steps:

• Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
• Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

RICE NOODLE PANCAKES WITH CHILI SAUCE RECIPE BY TASTY

Steps:

• In a blender or food processor, blend all of the sweet chili sauce ingredients together.
• Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
• Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
• Drain, discard water and add the noodles to mixing bowl.
• Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
• Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
• Grab a handful of noodles and place into your heated pan.
• Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
• Serve with the sweet chili sauce.
• Enjoy!

GLUTEN FREE CRUNCHY CHINESE NOODLES

Steps:

• Heat oil to 370 degrees.
• Mix egg, flour, salt and water. Use more or less water to reach a thick batter consistency.
• If you have a pastry bag, put the batter in the pastry bag, using a medium-small tip. If you don't have a pastry bag (I don't), take a large plastic Ziploc freezer bag and cut a small piece off of one of the corners. Be careful, as it's easy to cut a larger hole than you need.
• Squeeze the batter out of the bag into the hot oil. I found it easiest to squeeze out a rather large "squiggle", overlapping the strings, rather than trying to make shorter, individual noodles. Having the noodles fry together in a squiggle also makes it easier to turn the noodles to brown on both sides.
• Once the noodles are golden brown, remove from the oil and place on a cake rack to drain. Once the oil has drained and the noodles have cooled, place them in a large freezer bag and use your hands to break them up into smaller noodles.
• Store in the plastic bag.