Asian flavoured noodle cakes recipe
These Asian flavoured noodle cakes are a noodle stir-fry and pancake all wrapped up into one easy-to-eat, tasty treat. And packed full of veggies and eggs, it's so good for you too.
- 1 zucchini
- 2 carrots
- 1/2 red capsicum
- 3 tbsp (60ml) peanut or vegetable oil
- 2 shallots (scallions or green onions)
- 1 clove garlic, crushed
- 300g fresh egg noodles
- 2 eggs
- 1 tbsp soy sauce
- 1 tsp sesame oil, plus extra to serve
- 1 tbsp coriander, chopped, plus extra to serve
- 1/2 long red chilli, finely sliced, to serve
Julienne zucchini, carrots and red capsicum into long thin strips. Heat 1 tbsp oil in a large fry pan over gentle heat and cook vegetables, stirring, for 3-4 minutes until wilted slightly but still crisp. Peel shallots and finely slice the white parts, reserving the green parts for serving. Add sliced shallots and garlic to fry pan and stir for one minute. Remove vegetables to a large bowl.
Prepare noodles according to packet instructions then combine with vegetables. Beat eggs in a small bowl with soy sauce, sesame oil and coriander. Pour over vegetables and stir well.
Wipe out fry pan with a paper towel and reheat over a medium flame. Add half the remaining oil. Cook noodle mix in batches in 1/4 cup servings for 2-3 minutes on each side, being careful not to burn. Add more oil as required.
Serve noodle cakes topped with the sliced green shallot ends, coriander leaves, sliced red chilli and a drizzle of extra sesame oil.
- Any type of fresh noodle would do - hokkien, Singapore or even plain egg.
- Make tiny noodle cakes and serve as finger food. Alternatively, make a full frypan-sized cake and slice into portions to serve.
- Recipe by Greer Worsley from the blog Typically Red.
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