Description
Shanghai Soy-Garlic Noodle Pancakes are a crispy and savory treat made with cooked noodles mixed in a flavorful soy-garlic batter, pan-fried to golden perfection. These pancakes bring together the aromatic punch of garlic and ginger with the umami of soy sauce, creating a delicious appetizer or snack that’s quick to prepare and satisfying to eat.
Ingredients
Scale
Noodle Pancake Mixture
- 8 ounces cooked spaghetti or ramen noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, finely chopped
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Frying
- 2 tablespoons vegetable oil
Instructions
- Prepare the noodle mixture: In a large mixing bowl, combine the cooked noodles, soy sauce, sesame oil, minced garlic, grated ginger, and chopped green onions. Mix well until the noodles are evenly coated with the seasonings, ensuring a balanced flavor throughout.
- Add binding ingredients: To the noodle mixture, add the beaten egg, all-purpose flour, black pepper, and red pepper flakes if using. Stir thoroughly until everything is well combined and a thick batter-like consistency is formed that will hold together when cooked.
- Heat the skillet: Place a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Allow the oil to heat up until shimmering but not smoking to prepare for frying the pancakes.
- Cook the first side: Scoop about 1/2 cup of the noodle batter into the skillet and flatten it gently with a spatula to form a pancake shape. Cook for 3 to 4 minutes or until the underside turns golden brown and crispy.
- Flip and cook the second side: Carefully flip the pancake over using a spatula. Add the remaining tablespoon of vegetable oil if needed. Cook the other side for an additional 3 to 4 minutes until it is equally golden brown and crispy.
- Drain excess oil: Remove the cooked pancake from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining batter, adding oil as necessary.
- Serve: Slice the noodle pancakes into wedges while still warm. Serve immediately with soy sauce or chili sauce on the side for dipping, enhancing the flavors of this delicious snack.
Notes
- Use day-old noodles for best texture; freshly cooked noodles can be too soft.
- If you prefer a spicier pancake, increase the amount of red pepper flakes or add a dash of chili oil.
- Non-stick skillet or a well-seasoned cast iron pan works best to prevent sticking.
- Make sure the oil is hot before adding the noodle batter to get a crispy crust.
- This recipe can be adapted with gluten-free flour to suit dietary needs.
