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Crispy Noodle Pancake

side dishes, pastanoodle

1/3 pound fresh chinese egg noodles
4 teaspoons canola oil
1 tablespoon snipped fresh chives
1 1/2 teaspoons chinese chile paste

1. Cook noodles in a large pot of boiling water (not salted) until aldente, about 2 minutes. Drain. Rinse noodles in cold water and place in a large bowl. Toss with 1 teaspoon oil, chives and chile paste. 2. In a 10-inch nonstick skillet, heat remaining 3 teaspoons oil over medium-low heat. Add noodles, pressing them flat with a spatula to form a pancake. Cook until crisp and browned on the bottom, about 8 minutes. Invert the pancake onto a large plate and slide it back into the skillet. Cook until crisp and browned on the other side, about 6 minutes more. Slide pancake onto a cutting board and cut into quarters. Cover with aluminum foil to keep warm.


90 calories per serving; 2 grams protein; 5 grams fat (0.4 gram saturated fat); 10 grams carbohydrate; 30 mg sodium: 13 mg cholesterol: 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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