Vietnamese Pancake (Vegetarian)
Easy
•13 Min
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Recreate the flavours of Vietnam with this super simple to make savoury pancake, with refreshing mint and fish sauce.
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Ingredients
2
portions
ingredient_quantity
recipe ingredient
Maggi 2 Minute Noodles Chicken Wholegrain
1
pkt
( 70 g )
Vegetable Oil
1
tbsp
Carrots, thinly sliced
1
Red capsicum, sliced
0.5
( 100 g )
Spring onions
4
Sprigs
( 100 g )
Cabbage
150
g
Bean Sprouts
150
g
Egg, lightly beaten
2
Fish Sauce
1
tbsp
Japanese Mayonnaise
1
tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
35.58 g
Energy
384.7 kcal
Fats
19.47 g
Protein
16.02 g
Nutrition Table Footer
2 min
3 min
5 min
3 min
Recipe steps
13 min
Step 1
Cook MAGGI 2 Minute Noodles in boiling water for 2 minutes, drain, mix with flavour sachet and keep warm.
Recipe steps
13 min
Step 2
Heat frying pan, add oil, carrot, capsicum, onions, and cabbage; cook for 3 minutes or until softened.
Recipe steps
13 min
Step 3
In a separate pan cook eggs to make a thin omelette
Recipe steps
13 min
Step 4
Spoon vegetables and noodles over half the omelette, fold other half of noodles over filling. Slide omelette onto serving plate, drizzle with sweet soy sauce and
Jason