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Vegetable noodle pancake

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Vegetable noodle pancake

A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner.

In August 2023, this recipe was costed at an average of £1.06 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.

Ingredients

Method

  1. Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter.

  2. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter.

  3. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through.

  4. Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve.

Recipe Tips

Straight-to-wok noodles are usually tightly packed – loosen the noodles in a bowl of warm water to stop them breaking up.

Add your favourite spices to the batter mix if you like.