Quell your sudden craving for Okonomiyaki with this noodle pancake recipe! Using ingredients you normally pop into the pot for instant noodles, this dish is sure to expand horizons on different cooking methods — and of course, your appetite for more.
- 2 x 74 g packets oriental-flavoured 2-minute noodles, broken
- 2 eggs
- 2 tbsps vegetable oil, plus 1 tbsp extra
- 375 g pork mince
- 100 g sugar snap peas or green beans, sliced
- 200 g button mushrooms, sliced
- ¼ cup hoisin sauce
Place noodles and flavour sachets in a large heatproof bowl. Cover with boiling water; stand for 2 mins or until tender. Stir with a fork to separate strands. Drain, reserving ¾ cup of cooking liquid.
Transfer noodles to a heatproof bowl. Cool slightly. Add the eggs; mix well.
Heat oil in a large frying pan over moderate heat. To cook each pancake, spoon ½ cup of the noodle mixture into pan; flatten slightly. Cook for 2 mins each side or until golden brown and cooked. Transfer to a heatproof plate. Repeat to make 4 pancakes in total.
Meanwhile, heat a wok or large frying pan over high heat. Add extra oil; swirl to coat surface. Stir-fry mince for 4 mins or until browned and cooked.
Add peas and mushroom; stir-fry for 2 mins or until mushroom is tender.
Add hoisin sauce and reserved cooking liquid; cook and stir for 3 mins or until mixture boils. Serve noodle cakes topped with hoisin pork.
Photo: David Hahn & Rob Shaw/bauersyndication.com.au