Pancakes With A Twist
'Simple, cash-saving meal to feed four or more' is what this recipe is about.With great sauce , herbs and vegetables and familiar flavors too this recipe has much taste and you won’t have to miss anything even if it is meat free.
- Soak noodles in enough lukewarm water to cover and let stand for 15-20 minutes,until soft.Or cook the noodles according to the packet instructions.Drain them well and cut into 3 inch pieces using scissors and then set aside.
- Beat the eggs, then stir in the noodles,chili flakes,minced garlic,spring onions,salt and pepper.Heat a wide frying pan( about 20 cm) over high heat.Add 1 tablespoon oil and swirl it round.Pour in a quarter of the egg mixture and tilt the pan so it coats and covers the bottom of the pan.Lower the heat to medium and cook for 1 minute,or until the thin pancake is set.Flip it over, adding a little extra oil,if necessary,and cook the other side until golden. Keep warm in a low oven while you make 3 more pancakes.
- After you have made 4 pancakes,heat a wok or large heavy - based frying pan over high heat.Add 1 & 1/2 tablespoons oil and heat until it shimmers. Add carrots first,stir-fry for 30 seconds.Gradually add the other vegetables ,mushrooms and bamboo shoots.Stir in the sauce and stir-fry until all the vegges are tender and the sauce is hot.Spoon the vegetables and sauce over the pancakes and serve hot.You do not need any side dish to go with this one.It serves as a great meal all by itself.