Crispy Singapore Noodle Pancakes

10 mins
Serves 1
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Directions

  1. 1Cook the noodles according to the packet instructions, then drain and set aside to cool slightly, reserving the seasoning packet.
  2. 2Cook the noodles according to the packet instructions, then drain and set aside to cool slightly, reserving the seasoning packet.
  3. 3Cook the noodles according to the packet instructions, then drain and set aside to cool slightly, reserving the seasoning packet.
  4. 4Grate the zucchini and carrot, then squeeze out any excess moisture using a clean tea towel or paper towel.
  5. 5Grate the zucchini and carrot, then squeeze out any excess moisture using a clean tea towel or paper towel.
  6. 6Grate the zucchini and carrot, then squeeze out any excess moisture using a clean tea towel or paper towel.
  7. 7In a bowl, whisk together the beaten egg, water, plain flour, and the contents of the seasoning packet.
  8. 8In a bowl, whisk together the beaten egg, water, plain flour, and the contents of the seasoning packet.
  9. 9In a bowl, whisk together the beaten egg, water, plain flour, and the contents of the seasoning packet.
  10. 10Add the cooked noodles, grated vegetables, and spring onions, stirring until well combined.
  11. 11Add the cooked noodles, grated vegetables, and spring onions, stirring until well combined.
  12. 12Add the cooked noodles, grated vegetables, and spring onions, stirring until well combined.
  13. 13Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
  14. 14Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
  15. 15Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
  16. 16Add half of the noodle mixture, pressing it down gently to form a pancake.
  17. 17Add half of the noodle mixture, pressing it down gently to form a pancake.
  18. 18Add half of the noodle mixture, pressing it down gently to form a pancake.
  19. 19Cook for 3–4 minutes on each side or until golden and crispy around the edges.
  20. 20Cook for 3–4 minutes on each side or until golden and crispy around the edges.
  21. 21Cook for 3–4 minutes on each side or until golden and crispy around the edges.
  22. 22Repeat with the remaining mixture.
  23. 23Repeat with the remaining mixture.
  24. 24Repeat with the remaining mixture.
  25. 25Fry an egg to add on top.
  26. 26Fry an egg to add on top.
  27. 27Fry an egg to add on top.
  28. 28Transfer pancake to a serving dish, top with a fried egg and drizzle with sweet soy sauce.
  29. 29Transfer pancake to a serving dish, top with a fried egg and drizzle with sweet soy sauce.
  30. 30Transfer pancake to a serving dish, top with a fried egg and drizzle with sweet soy sauce.
  31. 31Garnish with extra spring onions and fried shallots.
  32. 32Garnish with extra spring onions and fried shallots.
  33. 33Garnish with extra spring onions and fried shallots.

Ingredients

  • 2 packets Trident Foods Singapore Flavoured Instant Noodles
  • 2 packets Trident Foods Singapore Flavoured Instant Noodles
  • 2 packets Trident Foods Singapore Flavoured Instant Noodles
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tbsp plain flour
  • 2 tbsp plain flour
  • 2 tbsp plain flour
  • 1 cup grated zucchini
  • 1 cup grated zucchini
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 cup grated carrot
  • 1 cup grated carrot
  • 2 tbsp spring onions, finely sliced
  • 2 tbsp spring onions, finely sliced
  • 2 tbsp spring onions, finely sliced
  • 0 spring onions
  • 0 spring onions
  • 0 spring onions
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 fried eggs
  • 2 fried eggs
  • 2 fried eggs
  • 0 sweet soy sauce
  • 0 sweet soy sauce
  • 0 sweet soy sauce
  • 0 fried shallots
  • 0 fried shallots
  • 0 fried shallots

Equipment

pottongsbowlwhiskspatulanon-stick frying pan
Crispy Singapore Noodle Pancakes | Clip Recipe