Noodle Pancake Recipes

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!

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.

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.

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).

Steps:

• In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
• Add spaghetti and toss well.
• In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
• Add spaghetti mix, and sprinkle with cheese if desired.
• Cook until the bottom is lightly browned.
• Turn out onto a large plate.
• Melt remaining butter or margarine.
• Put spaghetti back into pan, uncooked side down.
• Cook until lightly browned.
• Turn out onto large plate or platter, cut into slices and serve.

Steps:

• Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
• Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
• Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
• Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.

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.