When there is a choice – noodles or pancakes; why pick just one? Introducing, Noodlecakes!
- 1 medium carrot, peeled and julienned
- 4 snow peas, trimmed and julienned
- 1 spring onion, trimmed and thinly sliced
- 1 packet instant noodles, cooked and drained
- 1 teaspoon ginger paste
- 3/4 cup self-raising flour
- 1/4 cup polenta
- 1/4 cup water
- 1 egg, lightly beaten
- salt and pepper to taste
- oil for frying
Place flour, polenta, salt and pepper in a large bowl. Add the carrots, snow peas and spring onions. Toss to mix well. Add the cooked noodles, ginger paste, egg and water. Mix to get a stiff and sticky loose-dough like mixture.
Heat 2 tablespoons of oil in a frying pan over medium-high heat. Using a large spoon or your fingers, scoop the noodle mixture onto the pan in rough 8 centimeter flat circular shapes.
Cook for a minute or two before gently flipping over and cooking the other side. Each side needs to be cooked for at least 2 to 3 minutes until golden and crunchy on the outside and cooked through the middle.
Repeat with the remaining noodle mixture. Serve warm with ketchup or soy sauce. Alternatively, wrap in paper towel and pack for lunch.
To cook the noodles, add a packet of instant noodles (minus the flavouring) to a saucepan. Cover noodles with water and bring to a boil. Remove from heat, drain hot water and refresh with cold water several times to stop them from cooking more. Drain all water and set aside.
You can add any seasonal veggies you can find as long as they are firm and retain their crunch after slight cooking.
Try cooking this batter in a waffle maker.
Serve these in newspaper cones at your next Street Food Themed Party.