Rice Noodle Pancakes With Chili Sauce
featured in Tasty Noodle Recipes
Enjoy a flavorful and spicy dish with this recipe for rice noodle pancakes with chili sauce. Perfect for a light meal or as an appetizer.
84% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 5 pancakes
Sweet Chili Sauce
- ¾ cup water (180 mL)
- ¼ cup vinegar (60 mL)
- ½ cup sugar (100 g)
- ½ tablespoon salt
- 3 cloves garlic
- 2 serrano peppers, deseeded
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Rice Noodle Pancake
- 2 servings rice noodle
- 5 cups water (1 ¼ L), boiling
- 1 cup shredded carrots (110 g)
- ½ cup scallion (50 g), chopped
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 2 eggs, beaten
Nutrition Info
- Calories 480
- Fat 5g
- Carbs 96g
- Fiber 3g
- Sugar 18g
- Protein 8g
Estimated values based on one serving size.
Preparation
- In a blender or food processor, blend all of the sweet chili sauce ingredients together.
- Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
- Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
- Drain, discard water and add the noodles to mixing bowl.
- Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
- Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
- Grab a handful of noodles and place into your heated pan.
- Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
- Serve with the sweet chili sauce.
- Enjoy!
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