Crispy Noodle Pancake With Vegetable Stir Fry Recipe

Name: Crispy Noodle Pancake With Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fresh rice noodles; 1 tsp sesame oil; 2 tbsp peanut oil; 2 cloves garlic, crushed; 1 None medium carrot, halved lengthways, thinly sliced; 1 None red pepper, deseeded, cut into thin strips; 6 oz asparagus, cut into 1/2 inch slices; 2 tbsp lime juice; 1 tbsp soy sauce; 2 None scallions, thinly sliced; 1/2 cup cilantro; 1/2 cup basil

Servings: persons

2 lbs fresh rice noodles
1 tsp sesame oil
2 tbsp peanut oil
2 cloves garlic, crushed
1 None medium carrot, halved lengthways, thinly sliced
1 None red pepper, deseeded, cut into thin strips
6 oz asparagus, cut into 1/2 inch slices
2 tbsp lime juice
1 tbsp soy sauce
2 None scallions, thinly sliced
1/2 cup cilantro
1/2 cup basil

1
Place noodles in a large, microwave-safe bowl. Microwave on high for 2 mins, then gently stir to separate. Microwave on high for 1 min. Carefully separate noodles into individual strands. Add sesame oil and gently turn with hands to coat.
2
Heat half the peanut oil in a 10 inch non-stick frying pan. Spread noodles in an even layer over base of pan. Cook over low heat, pressing with a spatula to compact the noodles, for 15 mins, or until golden underneath. Remove from heat. Place a plate on top of pan; carefully invert noodles on to plate. Slide noodles back into pan. Return pan to heat and cook for 10 mins, or until lightly golden. Slide onto a cutting board and cut into wedges.
3
Meanwhile, heat a wok or large frying pan over high heat. Add remaining oil; swirl to coat surface. Add garlic, carrot, pepper and asparagus and stir fry for 2 mins, or until vegetables are cooked but still crisp. Drizzle lime juice and soy sauce over vegetables and toss until heated.
4
Spoon stir fry over noodle pancake. Serve topped with scallions, cilantro and basil.

941

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs fresh rice noodles, 1 tsp sesame oil, 2 tbsp peanut oil, 2 cloves garlic, crushed, and more.

Yes, Crispy Noodle Pancake With Vegetable Stir Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Noodle Pancake With Vegetable Stir Fry

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