Vegetable noodle pancake
A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner.
Ingreadient
- 100g/3½oz plain flour
- ½ tsp salt
- 2 free-range eggs
- 300g/10½oz straight-to-wok noodles
- 200g/7oz white or sweetheart cabbage, finely shredded
- 1 carrot, coarsely grated
- bunch spring onions, very thinly sliced
- 2 tbsp vegetable oil
- chilli sauce or fruity brown sauce, to serve (optional)
Direction
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