Vegetable noodle pancake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner.
In August 2023, this recipe was costed at an average of £1.06 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- plain flour: 100²µ/3½´Ç³ú plain flour
- salt: ½ tsp salt
- eggs: 2 free-range eggs
- noodles: 300g/10½oz straight-to-wok noodles
- cabbage: 200g/7oz white or sweetheart cabbage, finely shredded
- carrot: 1 carrot, coarsely grated
- spring onions: bunch spring onions, very thinly sliced
- vegetable oil: 2 tbsp vegetable oil
- brown sauce: chilli sauce or fruity brown sauce, to serve (optional)
Method
Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter.
Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter.
Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through.
Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve.
Recipe tips
Straight-to-wok noodles are usually tightly packed – loosen the noodles in a bowl of warm water to stop them breaking up.
Add your favourite spices to the batter mix if you like.
