Ingredients
Scale
- 8 ounces cooked spaghetti or ramen noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 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)
- 2 tablespoons vegetable oil (for frying)
Instructions
- Place the cooked noodles in a large bowl.
- Pour in the soy sauce and sesame oil, then add the minced garlic, grated ginger, and chopped green onions. Toss everything together until the noodles are thoroughly coated.
- Add the beaten egg, flour, black pepper, and red pepper flakes (if desired) to the bowl. Mix until a cohesive batter forms.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
- Spoon a generous 1/2 cup of the noodle mixture into the skillet, pressing it down gently with a spatula to create a pancake shape. Cook for approximately 3-4 minutes until the bottom is crispy and golden.
- Flip the fritter carefully, adding another tablespoon of oil if necessary, and let it cook for an additional 3-4 minutes until both sides are beautifully browned.
- Transfer the fritter to a plate lined with paper towels to drain any excess oil. Continue the process with the remaining mixture, adding more oil as needed.
- Cut the fritters into wedges and serve them warm, accompanied by soy sauce or chili sauce for dipping.
Notes
- These pancakes can be served as a snack or appetizer.
- Adjust the amount of red pepper flakes based on your spice preference.
- For a vegan version, substitute the egg with a flax egg or another binding agent.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg