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Rice Noodle Pancakes With Chili Sauce

Ingredients

for 5 pancakes

Sweet Chili Sauce

  • ¾ cup
    water (175 mL)
  • ¼ cup
    vinegar (60 mL)
  • ½ cup
    sugar (100 g)
  • ½ tablespoon
    salt
  • 3 cloves garlic
  • 2 serrano peppers, deseeded

Cornstarch Slurry

  • 1 tablespoon
    cornstarch
  • 2 tablespoons
    water

Rice Noodle Pancake

  • 2 servings rice noodle
  • 5 cups
    water, boiling (1.2 L)
  • 1 cup
    shredded carrots (100 g)
  • ½ cup
    scallion, chopped (50 g)
  • 1 teaspoon
    grated ginger
  • 1 tablespoon
    sesame oil
  • 2 eggs, beaten

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Preparation

  1. In a blender or food processor, blend all of the sweet chili sauce ingredients together.
  2. Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
  3. Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
  4. Drain, discard water and add the noodles to mixing bowl.
  5. Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
  6. Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
  7. Grab a handful of noodles and place into your heated pan.
  8. Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
  9. Serve with the sweet chili sauce.
  10. Enjoy!
 

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