Ingredients

  • 1 package of noodles (egg noodles, ramen noodles, or your preference)
  • 2 eggs, beaten
  • 1 cup cooked, shredded boneless chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for frying (vegetable oil, canola oil)
  • (Optional) Chopped spring onions for garnish
  • 1 teaspoon vinegar
  • 1 teaspoon soy sauce

Craving comfort food? Chicken and noodle pancakes are crispy golden delights that combine savoury chicken, springy noodles, and fluffy eggs. Perfect for a quick and satisfying meal!

Delicious Noodle cake

Cooking Steps

  • 1
    Cook the noodles: Follow the package directions to cook the noodles until al dente (slightly firm to the bite). Drain well and rinse with cold water to stop the cooking process.
  • 2
    Combine ingredients: In a large bowl, combine the cooked noodles, beaten eggs, shredded chicken, salt, and black pepper. Mix well to ensure everything is evenly distributed.
  • 3
    Heat oil: Pour enough oil into a large skillet or frying pan to coat the bottom. Heat the oil over medium heat until it shimmers.
  • 4
    Form the cakes: Scoop a generous amount of the noodle mixture into your hand and gently flatten it into a patty shape. You can make them smaller for appetizer-sized portions or larger for a main course.
  • 5
    Fry the cakes: Carefully add the formed noodle patties to the hot oil. Fry for 3-4 minutes per side, or until golden brown and crispy.
  • 6
    Drain and serve: Once cooked, remove the noodle cakes from the pan using a slotted spoon and place them on paper towels to drain excess oil.
  • 7
    Garnish and enjoy: Serve the hot noodle cakes immediately. Optionally, garnish with chopped spring onions for a fresh touch.

Tips

Add a splash of soy sauce or oyster sauce to the egg mixture for extra flavor. If the mixture feels too loose, add a tablespoon or two of breadcrumbs to help bind the ingredients. For a fun twist, you can add chopped vegetables like carrots, peas, or bell peppers to the mix. Leftover noodle cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven until warmed through.

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