Pancake Noodles With Chestnut Mushrooms Recipe

Name: Pancake Noodles With Chestnut Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g plain flour; 1 egg; 55 ml milk; 1 ½ teaspoons chives, chopped; salt & freshly ground black pepper; 1 tablespoon vegetable oil, to grease; 1 tablespoon olive oil; 12 onion, chopped; 150 g chestnut mushrooms, cleaned and halved; 1 garlic clove, chopped; 2 tablespoons double cream; 1 tablespoon white wine; 1 tablespoon fresh chives, to garnish

Servings: persons

100 g plain flour
1 egg
55 ml milk
1 ½ teaspoons chives, chopped
salt & freshly ground black pepper
1 tablespoon vegetable oil, to grease
1 tablespoon olive oil
12 onion, chopped
150 g chestnut mushrooms, cleaned and halved
1 garlic clove, chopped
2 tablespoons double cream
1 tablespoon white wine
1 tablespoon fresh chives, to garnish

1
For the noodles, whisk together the noodle ingredients (except the vegetable oil) in a bowl to make a batter that is the consistency of double cream.
2
Heat a small frying pan and grease with oil-soaked kitchen towel.
3
Pour half of the batter into the pan, swirling around to cover the base and then tipping out the excess.
4
Cook for 1-2 minutes per side and slide onto a warm plate.
5
Repeat this process with the remaining batter.
6
Layer the pancakes neatly on top of each other.
7
Roll them up as a group and cut into 1cm/ 1/2in slices then set aside.
8
For the sauce, heat the oil in a deep frying pan and add the onion, mushrooms and garlic.
9
Stir and cook for 2-3 minutes, until the onions are softened.
10
Add the rest of the sauce ingredients and bring to the boil.
11
Reduce the heat and simmer for five minutes.
12
Place the pancake noodles into a large bowl.
13
Add the sauce and toss with the noodles.
14
Serve warm, garnished with whole chives.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 100 g plain flour, 1 egg, 55 ml milk, 1 ½ teaspoons chives, chopped, and more.

Yes, Pancake Noodles With Chestnut Mushrooms 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.

That's it — enjoy your meal!

Pancake Noodles With Chestnut Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions