Crispy Noodle Pancake Recipes

Steps:

• Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
• Serve with fresh berries, Greek yogurt and mint.

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.

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.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to medium bowl; toss with 1 tablespoon oil and parsley. Season generously with salt and pepper. (Can be prepared 1 hour ahead. Let pasta stand at room temperature, tossing occasionally.)
• Lightly oil large plate. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add pasta to skillet, spreading evenly, flattening top, and pressing down with spatula to compress. Cook until brown and crisp, about 3 minutes. Carefully invert cake onto prepared plate. Return skillet to medium heat. Add remaining 1 tablespoon oil. Slide noodle cake into skillet and cook until brown and crisp on bottom, about 3 minutes. Transfer cake to cutting board, cut into wedges, and serve.

Steps:

• Whisk egg, milk, salt, and sugar together in a bowl. Add semolina flour and whisk until combined.
• Heat 1 teaspoon oil in a griddle or pan over medium heat. Drop ladlefuls of batter in batches into the hot pan and fry until set and golden, 2 to 4 minutes, flipping halfway. Remove from the pan and let cool enough to handle, about 5 minutes.
• Roll up pancakes and thinly slice into "noodles."
• Heat remaining 2 teaspoons olive oil in the same pan over medium heat. Add pepper flakes and "noodles." Pan-fry until almost crisp, 2 to 4 minutes.

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).