Crispy Noodle Pancake Recipes

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

CRISPY NOODLE PANCAKE

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

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!

CHEZ MA TANTE'S PANCAKES

Steps:

• Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
• Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
• Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
• Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.