NOODLE PANCAKES
What do you get when you combine two kid favorites into one recipe? Noodle Pancakes! These little guys are crispy and delicious. Not to mention filled with good-for-you veggies!&...
Provided by Weelicious
Yield Serves 4 about 8-10 Pancakes
Number Of Ingredients 8
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
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
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).
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
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
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
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.
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
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
PANCAKE LASAGNA FOR ONE (OR MORE)
Until now if you wanted lasagna, you had to make a lot, but thanks to this easy technique, that's all changed. This recipe makes 4 single-serve lasagnas, but you easily scale back and just make one, freezing the extra 3 pancakes for later use! The pancakes in this recipe are actually more like thick crepes that come out tasting like egg noodles. It's almost impossible to tell you didn't use pasta--since these pancakes taste like homemade lasagna noodles. Make it as-is or adapt it to your personal taste.
Provided by Chef John
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
- Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
- Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
- Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
- Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
- Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 28.5 g, Cholesterol 177 mg, Fat 36.9 g, Fiber 2.9 g, Protein 28.1 g, SaturatedFat 17.5 g, Sodium 1061.7 mg, Sugar 9 g
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