Today’s pancake is a bit that way, a tough one with a little crunch. You can fry them straight up with noodles, which is perfect for people who want a quick breakfast in the morning and open the fridge only to find they only have noodles in the house.
When the noodles are soaked in egg white in a hot pan, they form a cake, and when they’re cooked a little longer, the aroma turns into a deadly weapon that is sure to make your mouth water.
|half of sth|
light soy sauce
How to make “Vegetarian Pancakes
Cook 200g noodles until ready, then put them in ice water for a while, drain.
Drizzle a little salad oil over the noodles and stir well to prevent them from sticking.
Beat 2 eggs in a bowl and reserve, quarter of the cucumber and half of the green pepper, rinsed and diced.
4 tbsp sweet sauce, 2 tbsp chilli sauce and 1 tbsp light soy sauce, stir well.
*The amount of seasoning can be increased or decreased according to your taste.
Pour some oil into a non-stick pan, spread the noodles all over the bottom of the pan and fry on low heat for about 2 minutes until the noodles are almost set.
Pour the egg mixture evenly over the noodles and continue frying over low heat.
Once the bottom is fried until golden brown and crispy, brush the surface with a little oil, turn over and fry on low heat again until golden brown and crispy, then turn off the heat.
Mix the crushed green pepper with the cucumber and sauce, spread evenly over the surface of the pancake, fold over and press slightly to remove from the pan.
Cut away and the veggie pancakes are done!