Vegetable Noodle Pancakes

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Vegetable Noodle Pancakes

Yield 4 as a side, 2 as a main course

Author Chef Arlene Jacobs

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

Feel free to sub out different vegetables and garnishes for a slightly different but always delicious pancakes.

Ingredients

• 1 tbsp. finely chopped ginger
• 1/2 cup shitake mushrooms, finely sliced
• 1/2 cup scallions, thinly sliced on diagonal
• 1/2 cup snow peas, julienned (thin sticks)
• 1/4 cup carrots, coarsely shredded
• 1/2 cup beansprouts, enoki mushrooms or finely shredded cabbage
• 1 tsp. soy sauce or Tamari
• 2 tsps. mirin
• 1/4 tsp. sesame oil
• 1 tsp. black sesame seeds
• 1 tsp. sugar
• 2 eggs, beaten
• 4 tbsps. vegetable oil
• 1/4 lb. thin spaghetti, cooked al dente (7 minutes), drained & cooled under running water
• Salt, to taste
• 1/4 cup crushed roasted peanuts
• 2 limes, cut in 4 wedges each

Instructions

Method

1. 1. Combine ginger, shitakes, scallions, snowpeas, carrots and beansprouts in a medium bowl, and toss to combine.
2. 2. Combine soy sauce, mirin, sesame oil, black sesame seeds, sugar and eggs in a medium bowl.
3. 3. Heat a large skillet over medium-high heat and add 2 tbsps. of the oil. Heat a minute or two until surface of the oil begins to shimmer. Add mixed
4. vegetables, season lightly, and stir, tossing constantly for 3 - 4 minutes until they begin to wilt. Remove from heat source and let cool slightly.
5. 4. Add cooked vegetables to the egg mixture.
6. 5. Heat remaining 2 tbsps. oil in skillet over medium heat. Using tongs make 4 individual pancakes, or one large one to be cut in wedges later on,(Individual pancakes will give you more crispy edges).
7. 6. Cook about 3 -4 minutes until bottom is golden. Turn and repeat on other side.
8. 7. Serve garnished with crushed peanuts and additional sesame seeds, beansprouts and lime wedges.

Notes

Omit egg, if vegan