Thursday 26 April 2012

Crispy Asian Noodle Pancakes

From Commonsense Vegetarian, Murdoch Books, 2011.

I was cooking some braised eggplant so wanted something had that a little crunch to it to go with it. I had seen these noodle pancakes when browsing through this book so thought this was a good opportunity to try them out.

The noodles first had to be soaked in boiling water for a few minutes until they were soft. They were then rinsed and dried as much as possible with paper towels. They were then placed in a bowl with all of the other chopped ingredients: coriander, spring onions, red chilli, garlic and some lemon grass.

All that remained was to drop tablespoonfuls into hot oil in a frying pan. They splattered wildly and widely but soon browned and crisped up. They were certainly crisp but did not have a lot of flavour despite the mix of ingredients added to the noodles.

Taste: ✔✔
Ease of cooking: ✔✔✔✔

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