Crispy Singapore Noodle Pancakes
Directions
- 1Cook the noodles according to the packet instructions, then drain and set aside to cool slightly, reserving the seasoning packet.
- 2Grate the zucchini and carrot, then squeeze out any excess moisture using a clean tea towel or paper towel.
- 3In a bowl, whisk together the beaten egg, water, plain flour, and the contents of the seasoning packet.
- 4Add the cooked noodles, grated vegetables, and spring onions, stirring until well combined.
- 5Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
- 6Add half of the noodle mixture, pressing it down gently to form a pancake.
- 7Cook for 3–4 minutes on each side or until golden and crispy around the edges.
- 8Repeat with the remaining mixture.
- 9Fry an egg to add on top.
- 10Transfer pancake to a serving dish, top with a fried egg and drizzle with sweet soy sauce.
- 11Garnish with extra spring onions and fried shallots.
Ingredients
- 2 packets Trident Foods Singapore Flavoured Instant Noodles
- 1 egg
- 0.25 cup water
- 2 tbsp plain flour
- 1 cup grated zucchini
- 1 cup grated carrot
- 2 tbsp spring onions, finely sliced
- 0 spring onions
- 2 tbsp vegetable oil
- 2 fried eggs
- 0 sweet soy sauce
- 0 fried shallots
Equipment
pottongsbowlwhiskspatulanon-stick frying pan