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Maggi
Maggi
  • Search
  • Recipes
  • Blog
  • Flavour-Packed Sauces
  • Instant Noodles
  • Herb and Spice Mixes
  • Winiary
  • About Us
  • Join Maggi Cooking Club
  • Products
  • Eat Well With Maggi
  • FAQs
  • About Us
  • Maggi Food College
  • Simply Good Farming
  • Our recipe towards a better future
Noodle Pancakes

Noodle Pancakes

(0)
18Min
Easy

Ingredients

2

This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

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
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If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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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 Min
    Cook the noodles in boiling water for 3 minutes, drain and rinse under cold water.
  • Step2

    5 Min
    Heat 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 Min
    Heat 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!
Noodle Pancakes

Step1 of 3

Cook the noodles in boiling water for 3 minutes, drain and rinse under cold water.

Noodle Pancakes

Step2 of 3

Heat 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.

Noodle Pancakes

Step3 of 3

Heat 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!

Recipe as PDF

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