Best Crispy Noodle Pancake Recipes

Noodle Pancakes image

Provided by Weelicious

Yield Serves 4 about 8-10 Pancakes

Number Of Ingredients 8

2 cups cooked egg noodles
3 eggs, whisked
1/2 cup mozzarella cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/3 cup broccoli, chopped (raw or cooked)
1/2 teaspoon kosher salt
olive oil

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.
To freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into the oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.

Nutrition Facts : Calories 200, Fat 5g, Cholesterol 45mg, Sodium 390mg, Carbohydrates 24g, Fiber 2g, Sugar 2g, Protein 16g

Rice Noodle Pancakes With Chili Sauce Recipe by Tasty image

Provided by Tasty

Categories Snacks

Yield 5 pancakes

Number Of Ingredients 15

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

Crispy Noodle Pancake image

Yield Makes 2 servings

Number Of Ingredients 4

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

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.