pagect=recipes,popular-recipes,chinese,:recipes,popular-recipes,most-popular,popular+chinese
Low Fat Crispy Noodle Pancake
Low Fat Crispy Noodle Pancake
Ingredients
1/3 pound fresh chinese egg noodles
4 teaspoons canola oil
1 tablespoon snipped fresh chives
1 1/2 teaspoons chinese chile paste
Method
Cook noodles in a large pot of boiling water (not salted) until aldente, about 2 minutes.
Drain.
Rinse noodles in cold water and place in a large bowl.
Toss with 1 teaspoon oil, chives and chile paste.
In a 10-inch nonstick skillet, heat remaining 3 teaspoons oil over medium-low heat.
Add noodles, pressing them flat with a spatula to form a pancake.
Cook until crisp and browned on the bottom, about 8 minutes.
Invert the pancake onto a large plate and slide it back into the skillet.
Cook until crisp and browned on the other side, about 6 minutes more.
Slide pancake onto a cutting board and cut into quarters.
Cover with aluminum foil to keep warm.
:MAKES 4 SERVINGS.
Calories per serving; 2 grams protein; 5 grams fat 0 gram saturated fat; 10 grams carbohydrate; 30 mg sodium: 13 mg cholesterol: 0 grams fiber
