Maggi Noodle Pancakes
Try this easy and wholesome twist to an otherwise low-in-nutrition dish. These Maggi pancakes come in under 5 minutes and makes your Maggi cravings balanced and fun!
Ingredients
- 2 packs Instant Maggi noodles with seasoning pack or any other instant noodles
- 1 Carrot grated
- 1 cup Bell pepper diced
- 1 cup Oyster mushroom diced
- 1 cup Red onion diced
- 3 tbsp Corn starch
- 1/2 cup All-purpose flour
- 5-6 tbsp Water
- 1/2-1/3 cup Shredded vegan cheese Optional
- Salt Optional
- 1 tbsp Oil plus more for adding after flipping the pancakes
Instructions
- Cook the noodles according to the instructions, without the season mix, then drain and rinse under cold water.
- Add the noodles to a bowl with the seasoning mix, carrot, bell pepper, onions, mushrooms flour, cornstarch, cheese and water and mix well
- Heat a pan with oil, keep it at medium heat and pour half the noodle batter into the pan and press down until it's about half an inch thick and forms a round shape.
- Cook on one side until crispy (about 3-4 minutes) and flip. Add a more oil from the sides and move the pancake over it. It should slide easily on the pan when you move it with the handle.
- Cook the other side as well (another 3-4 minutes) and take it off the heat. Then, repeat for the other half of the batter.
- Slice and garnish with fresh scallions/green onion, ketchup or vegan mayo.
Tried this recipe?Let us know how it was!