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Thursday, January 15, 2009

Pan-Fried Noodle Pancake


I was cooking some rice noodles when the kiddo decided that he needed some cuddles badly and won't calm down otherwise. So, I attended to him right away like a dutiful mother, forgetting the noodles, which turned mushy and lumpy. I didn't want to waste it, and that's how this dish came about a few evenings ago.

Spread the overcooked noodles on a hot pan, with some canola oil or sesame oil on the pan; press down the noodles and allow them to form a thin flat layer on the pan. Let it cook for about 8-10 minutes over medium heat till the bottom side is crisp and the noodles lift off the pan like a single unit pancake; flip and cook the other side the same way.

To Serve: Cut the crisp fried noodle pancake into wedges or squares, top with some stir-fry vegetables, or, serve with some simple egg curry, or with soy chunks curry, or any other favorite curry.

Garnish with roasted red peppers strips, spring onions, cilantro and maybe some toasted sesame seeds.


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