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Categories:
peanut oil clove garlic spring onions sesame oil soy sauce chicken eggs ground chicken shiitake mushrooms rice vermicelli noodles peanut oil
Viewed: 33 - Published at: 3 years agoIngredients
- 1 tsp peanut oil
- 1 clove garlic, minced
- 3 None spring onions, sliced
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- None None Chicken and Noodle Pancakes
- 6 None eggs, lightly beaten
- 7 oz ground chicken
- 3.5 oz shiitake mushrooms, thinly sliced
- 2.5 oz rice vermicelli noodles, soaked in boiling water for 10 mins, drained
- 1/4 cup peanut oil
Method
- To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
- For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
- Serve with dipping sauce.
