Korean-Style Noodle Pancake
Try this for brekkie with bacon and a fried egg on top!
INGREDIENTS
200g vermicelli rice noodles
¼ cup cornflour
1 egg
2 spring onions, sliced
1 carrot, grated
1 cup cabbage, finely shredded
1/3 cup fresh corriander or mint
DIPPING SAUCE
2 Tbsp tamari (wheat-free soy sauce)
1 Tbsp rice vine vinegar
-Prepare noodles as per packet instructions. Drain well and roughly chop a few times with a knife.
-Combine cornflour, egg, veg, noodles and fresh herbs in a mixing bowl.
-Heat some oil (or butter!) in a frying pan over medium-high heat. Pour in noodle mixture and flatten with a spatula.
-Cook for 3 minutes. Turn onto a plate, then slide pancake back into the pan. Cook for a further 3-4 minutes or until golden brown.
-Sauce: combine tamari and rice wine vinegar to use as a dipping sauce or drizzle over the top. You can also just use sweet chilli and Japanese mayo! Yummy with spicy Korean kimchi.