Vegetable and Egg Fried Noodle Pancake
Hot Dishes

Vegetable and Egg Fried Noodle Pancake

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Vegetable and Egg Fried Noodle Pancake

About This Recipe

This savory Egg and Noodle Pancake is a delightful fusion of crispy, golden batter and tender instant noodles, packed with fresh scallions, spinach, and umami-rich dried shrimp. Perfect for breakfast or a quick meal, this recipe combines fluffy eggs with a satisfying crunch. The batter, infused with scallions and a touch of salt, forms a thick, flavorful base, while blanched spinach and rehydrated shrimp add bursts of texture and depth. Lightly fried to perfection, the pancake is flipped for an even golden finish, then sliced and served with tangy ketchup or creamy salad dressing. Easy to make yet irresistibly delicious, this dish brings together simple ingredients for a comforting, restaurant-worthy meal in minutes!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • eggs 3 large
  • flour 1 cup (120g)
  • instant noodles 1 pack (50g)
The aromatics
  • scallions 1/2 cup chopped (30g)
  • spinach 1/2 cup chopped (30g)
  • dried shrimp 1 tbsp (5g)
The sauce & seasonings
  • salt 1/2 tsp
  • cooking oil 2 tbsp (30ml)

menu_book Directions

1
Step 1
Beat the eggs, chop the scallions into threads, wash and remove the roots of the spinach, and rinse the dried shrimp with water to remove excess moisture, set aside.
2
Step 2
Mix flour with water, then add a small portion of the beaten eggs and stir well, add salt, scallions, and mix into a batter, set aside.
3
Step 3
Blanch the cleaned spinach in water, remove and chop it, set aside.
4
Step 4
Cook the instant noodles in boiling water until 80% done, remove and place on a plate, set aside.
5
Step 5
Heat a pan with oil, pour in the batter and tilt the pan to evenly coat the bottom, making sure it has a certain thickness.
6
Step 6
Reduce heat, place the cooked instant noodles on top of the pancake in the pan and spread evenly with chopsticks.
7
Step 7
Sprinkle the spinach and dried shrimp over the noodles, trying to distribute them evenly.
8
Step 8
Pour the remaining egg mixture over the top, gently stirring with chopsticks.
9
Step 9
Heat until the eggs are slightly set, then flip and fry the other side.
10
Step 10
Cook over low heat until golden brown, then remove from the pan.
11
Step 11
Cut into pieces and serve with ketchup or salad dressing according to your taste.

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