October 14, 2019
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.
1Place 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.
2Transfer noodles to a heatproof bowl. Cool slightly. Add the eggs; mix well.
3Heat 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.
4Meanwhile, 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.
5Add peas and mushroom; stir-fry for 2 mins or until mushroom is tender.
6Add 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