This crunchy noodle pancake is filled with scallions and cilantro and is a fun starter for an Asian themed meal or just as a satisfying snack. Think of it like a Chinese noodle latke.
- Cook Time
- Prep Time
- 10 ServingsServings
- 1 (9-ounce package) Gefen Lo-Mein Noodles
- 1 cup thinly sliced green onion
- 1/2 cup fresh cilantro, chopped
- 2 eggs, lightly beaten
- 2 tablespoon all-purpose flour
- 2 tablespoon toasted sesame seeds
- 2 tablespoon sesame oil
- 1/2 teaspoon kosher salt
- Vegetable oil for frying
- 1/2 cup store-bought peanut sauce
Cook noodles according to package directions. Drain, rinse with cool water and set aside.
In a large bowl, combine noodles, green onion, cilantro, egg, flour, sesame seeds, sesame oil and salt and stir well. Take a small handful of noodle mixture and form a 2-inch pancake and set on a sheet pan. Continue with remaining until all the pancakes are formed.
Fill a large skillet a 1/4 inch deep with oil and heat over medium to medium-high heat. Fry a few pancakes at a time, being careful not to overcrowd the pan. Fry about 2 minutes per side or until golden and crispy. Remove from pan and place on a sheet pan lined with paper towels. Repeat with remaining pancakes until all have been fried. Serve immediately with peanut sauce.