Noodle Pancake Recipes

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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



Ramen Noodle Pancakes image

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).

1 (3 ounce) package oriental flavor noodle soup mix (such as Top Ramen or Maruchan)
1 medium zucchini, shredded
2 scallions, cut in long, narrow strips
1 medium carrot, shredded
2 large eggs, beaten
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice

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



Noodle Pancakes image

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

2 cups cooked egg noodles
3 eggs, whisked
1/2 cup ham, diced (about 3 slices)
1/2 cup swiss cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/2 teaspoon salt
olive oil

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



Crispy Noodle Pancake image

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.

6 ounces fresh chow mein noodles
4 green onions, chopped
1 teaspoon plus 1 1/2 tablespoons vegetable oil
1 1/2 tablespoons oriental sesame oil

2-MINUTE NOODLE CORN PANCAKES

Most kids love 2-minute noodles and corn fritters so in this recipe, adapted from a recipe on the Simply Great Recipes website, the two have been combined to make yummy kid-friendly pancakes. If you want to sneak in some different vegetables, you could probably get away with this the second or third time you make these! For an adult version, perhaps add bacon, garlic, and serve with sour cream and lemon wedges.

Provided by bluemoon downunder

Categories     Breakfast

Time 8m

Yield 18 serving(s)

Number Of Ingredients 9



2-Minute Noodle Corn Pancakes image

Steps:

  • Lightly break the noodles into a bowl, pour over boiling water to cover and allow to stand for 5 minutes, drain noodles into a colander and return to the bowl.
  • Stir in the beaten eggs, flour, corn kernels, chives, parsley, flavour sachet and milk.
  • Heat a non stick pan, brush with oil, and drop spoonfuls of the mixture into the pan and cook until golden, turn over and cook until set.

Nutrition Facts : Calories 40.5, Fat 1, SaturatedFat 0.3, Cholesterol 24.4, Sodium 21.9, Carbohydrate 6.6, Fiber 0.5, Sugar 0.1, Protein 1.8

85 g flavoured Maggi 2-minute noodles
2 eggs, beaten
1/2 cup plain flour
1/2 teaspoon baking powder
310 g corn kernels, drained
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1/2 cup milk
oil (for cooking)

RICE NOODLE PANCAKES WITH CHILI SAUCE RECIPE BY TASTY

Here's what you need: water, vinegar, sugar, salt, garlic, serrano peppers, cornstarch, water, rice noodle, water, shredded carrots, scallion, grated ginger, sesame oil, eggs

Provided by Tasty

Categories     Snacks

Yield 5 pancakes

Number Of Ingredients 15



Rice Noodle Pancakes With Chili Sauce Recipe by Tasty image

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!

Nutrition Facts : Calories 464 calories, Carbohydrate 90 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, Sugar 15 grams

¾ cup water
¼ cup vinegar
½ cup sugar
½ tablespoon salt
3 cloves garlic
2 serrano peppers, deseeded
1 tablespoon cornstarch
2 tablespoons water
2 servings rice noodle
5 cups water, boiling
1 cup shredded carrots
½ cup scallion, chopped
1 teaspoon grated ginger
1 tablespoon sesame oil
2 eggs, beaten

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