Recipes - Japanese

Crispy Vegetable and Noodle Pancake
Crispy Vegetable and Noodle Pancake Recipe


Remotely resembling an "okonomiyaki" (pronounced oko-nomi-yaki) - a Japanese savoury pancake, this one-plate dish is filled with colourful vegetables and udon noodles. The outer casing is a crispy, pan-fried "shell"
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

500g Shredded vegetables (cabbage, carrot, radish, pumpkin)
1 cup Bean sprouts, washed
2 Small shallots, finely chopped
2 x 200g Obento Udon noodles, soaked in warm water
4 Eggs, beaten
1/2 cup Corn flour
1/4 tsp Chilli powder
1/4 tsp Salt & white pepper
2 tbsp. Obento Sushi Seasoning
2 sheets Obento Yaki Nori, shredded
1 tbsp. Oil for frying
Kewpie Mayonnaise and Obento Pickled ginger, to serve




Steps:

1 Whisk together the eggs, cornflour, chilli powder, salt and sushi seasoning.

2 Heat oil over medium heat in a non-stick fry pan. Cover the pan with vegetables and noodles. Cook for 1 minute.

3 Pour enough egg mixture to cover vegetables and noodles. Cook on high heat until egg mixture is set and edges have browned.

4. Add a handful of bean sprouts and sprinkle shredded nori and fold pancake in half.

5. Serve this Crispy Vegetable and Noodle Pancake with mayonnaise and picked ginger on the side.


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Crispy Vegetable and Noodle Pancake

Crispy Vegetable and Noodle Pancake

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Remotely resembling an "okonomiyaki" (pronounced oko-nomi-yaki) - a Japanese savoury pancake, this one-plate dish is filled with colourful vegetables and udon noodles. The outer casing is a crispy, pan-fried "shell"

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

500g Shredded vegetables (cabbage, carrot, radish, pumpkin)
1 cup Bean sprouts, washed
2 Small shallots, finely chopped
2 x 200g Obento Udon noodles, soaked in warm water
4 Eggs, beaten
1/2 cup Corn flour
1/4 tsp Chilli powder
1/4 tsp Salt & white pepper
2 tbsp. Obento Sushi Seasoning
2 sheets Obento Yaki Nori, shredded
1 tbsp. Oil for frying
Kewpie Mayonnaise and Obento Pickled ginger, to serve

Instructions

1 Whisk together the eggs, cornflour, chilli powder, salt and sushi seasoning.

2 Heat oil over medium heat in a non-stick fry pan. Cover the pan with vegetables and noodles. Cook for 1 minute.

3 Pour enough egg mixture to cover vegetables and noodles. Cook on high heat until egg mixture is set and edges have browned.

4. Add a handful of bean sprouts and sprinkle shredded nori and fold pancake in half.

5. Serve this Crispy Vegetable and Noodle Pancake with mayonnaise and picked ginger on the side.

Summary
Recipe Name
Crispy Vegetable and Noodle Pancake
Published On
Cook Time
Total Time
Ingredients
500g Shredded vegetables (cabbage, carrot, radish, pumpkin) 1 cup Bean sprouts, washed 2 Small shallots, finely chopped 2 x 200g Obento Udon noodles, soaked in warm water 4 Eggs, beaten 1/2 cup Corn flour 1/4 tsp Chilli powder 1/4 tsp Salt & white pepper 2 tbsp. Obento Sushi Seasoning 2 sheets Obento Yaki Nori, shredded 1 tbsp. Oil for frying Kewpie Mayonnaise and Obento Pickled ginger, to serve
Average Rating
3 based on 3 ratings

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