Noodle Pancakes
18Min
Easy
Ingredients
2
ingredient_quantity
recipe ingredient
2
packets
Maggi 3 Minute Chicken Noodles (per 100g as consumed)
2
large
Egg
2
spring onions, sliced
0.5
cup
mushrooms, cleaned and finely chopped
50
g
frozen spinach
2
tablespoons
Maggi Chilli Sauce
2
Fried Egg
0.5
bunch
Leaves Coriander
.
Nutrition Value
Energy
167.1 kcal
Protein
9.36 g
Carbohydrate
16.47 g
of which: sugars
6.25 g
Fibre
2.11 g
Fat
7.2 g
of which: saturates
1.91 g
Information per serving
Instructions
18 Minutes
-
Step1
3 MinCook the noodles in boiling water for 3 minutes, drain and rinse under cold water. -
Step2
5 MinHeat 1tbsp butter in a frying pan and cook the spring onions, and mushrooms for 3-4 minutes until tender and golden brown. Add the spinach and heat through for 1 minute. Remove from the heat. Beat the eggs in a medium bowl and mix in the fried veg mixture and noodles. Add the seasoning from the sachets and mix well. -
Step3
10 MinHeat 1tbsp oil and drop spoonfuls of the pancake mixture into the pan – fry for 1-2 minutes then turn to brown on the other side. Repeat to use up all the mixture. Pile up on a plate and serve with the chilli sauce and coriander. Top with a fried or poached egg if you’re feeling fancy 😊 This recipe is great with a mixture of sweetcorn and ham or prawns and peas!
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