RAMEN NOODLE PANCAKES
I'm going through a bunch of old magazines and wanted to keep this recipe from Womans Day. It's good all by itself for a quick lunch or pair with a salad for dinner.
Provided by Sharon123
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet.
- Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper).
- Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes.
- Fry 2-3 minutes on each side. Repeat, using remaining oil.
- Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).
CRISPY NOODLE PANCAKE
Categories Onion Pasta Side Fry Quick & Easy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 4
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.
NOODLE PANCAKES
Make and share this Noodle Pancakes recipe from Food.com.
Provided by SarahG.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 203.3, Sodium 641, Carbohydrate 25.3, Fiber 1.6, Sugar 1.7, Protein 16.5
STIR-FRIED BEEF ON NOODLE PANCAKE
Make and share this Stir-Fried Beef on Noodle Pancake recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 3 inches of water in medium saucepan to boiling. Add noodles and boil 3 minutes. Pour into sieve, rinse with cold water, and drain well.
- Toss beef, ginger, garlic, red pepper flakes, and 2 T. soy sauce in mixing bowl. Let stand.
- Mix remaining 1 T. soy sauce, the vinegar, and sugar in small bowl.
- Heat 2 T. oil in 9-inch nonstick skillet over medium-high heat. Add noodles and spread evenly in pan. Cook until bottom is golden and crusty, 8-10 minutes. Slide pancake onto skillet lid. Add 1 T. oil to skillet and heat. Carefully flip pancake into skillet and cook until second side is golden and crusty, about 5 minutes. Slide pancake onto serving plate. Cover with foil to keep warm.
- Add 2 T. oil to same skillet and heat over high heat. Drain beef and add to skillet. Stir-fry just until beef no longer looks raw, 3-4 minutes. Remove beef with juices to bowl. Add remaining 1 T. oil to skillet and heat over high heat. Add carrots and celery and stir-fry until crisp-tender, about 2 minutes. Return beef to skillet, pour in vinegar mixture, and toss quickly to combine. Spoon beef mixture noodle pancake and serve.
Nutrition Facts : Calories 629.6, Fat 35.2, SaturatedFat 7.8, Cholesterol 93.7, Sodium 556.3, Carbohydrate 38.6, Fiber 2.7, Sugar 6, Protein 38.5
NOODLE PANCAKE: STIR-FRIED SUBGUM TOPPING
Number Of Ingredients 20
Steps:
- 1. Soak dried mushrooms. 2. Sliver pork. Combine cornstarch and soy sauce then add to pork and toss to coat. 3. Shell and devein shrimp cut each in two. Combine the second quantity of cornstarch, and sherry then add to shrimp and toss. 4. Sliver chicken. Dredge in the third quantity of cornstarch, mixed with salt. 5. Sliver abalone, smoked ham, bamboo shoots and soaked mushrooms. 6. Heat oil. Add pork, chicken and shrimp stir-fry until pork loses its pinkness and shrimp turns pink. 7. Add ham, bamboo shoots and mushrooms stir-fry 1 to 2 minutes more. 8. Add stock, remaining soy sauce, sherry and salt bring to a boil. Add abalone and cook, covered, 2 minutes over medium heat. 9. Meanwhile blend the remaining cornstarch and cold water to a paste then stir in to thicken. Pour mixture over noodle pancake and serve. VARIATIONS: * In step 6, add to the hot oil, before the pork, etc., 1 or 2 slices fresh ginger root, crushed and 1 scallion stalk, cut in 1-inch sections stir-fry a few times. Then add other ingredients. * Omit the abalone. In step 7, also add 1/4 cup green peas, parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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