Passover Noodles

1. 1

   Beat eggs, potato starch, and salt together in a bowl until batter is slightly frothy.

2. 2

   Heat oil in a skillet over medium-high heat. Ladle in 1/2 the batter, forming a large pancake. Cook until browned, 2 to 3 minutes per side. Transfer to a plate and blot excess oil with a paper towel. Repeat with the remaining batter.

3. 3

   Slice pancakes into thin, noodle-like strips. Add strips to soup at least 20 minutes before serving to fluff up.

* Per serving · 4 servings · Values may vary.

No additional tips available.