Name: Chicken and noodle pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: Dipping sauce; 1 teaspoon peanut oil; 1 garlic clove, crushed; 3 green onions (shallots), sliced; 2 tablespoon sesame oil; 2 tablespoon soy sauce; 75 gram rice vermicelli noodles; 6 eggs, lightly beaten; 200 gram chicken mince (see tip); 100 gram shiitake mushrooms, thinly sliced; 1/4 cup (60 millilitres) peanut oil

Chicken and noodle pancakes

Makes 14 Item

Prep

10M

Cook

12M

Total

22M

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Ingredients

Dipping sauce

1 teaspoon peanut oil

1 garlic clove, crushed

3 green onions (shallots), sliced

2 tablespoon sesame oil

2 tablespoon soy sauce

75 gram rice vermicelli noodles

6 eggs, lightly beaten

200 gram chicken mince (see tip)

100 gram shiitake mushrooms, thinly sliced

1/4 cup (60 millilitres) peanut oil

Method

1.Place noodles in a bowl. Cover with boiling water, stand 10 minutes, drain.

2.To make dipping sauce: heat oil in a small frying pan on medium. Sauté garlic and onion 30 seconds. Combine with remaining ingredients in a small bowl.

3.Combine eggs, mince, mushrooms and noodles. Heat 1 tablespoon of peanut oil in a non-stick frying pan on medium. Spoon chicken mixture into greased egg rings and cook 2-3 minutes each side, until set. Repeat with remaining mixture.

4.Serve with dipping sauce.

For seafood pancakes, replace chicken with cooked crab.
Note

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Ingredients

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