You are here: Home » Recipes » Angel Hair Noodle Pancakes Angel Hair Noodle Pancakes Recipe by Relish Contributor Yield 16 servings Angel Hair Noodle Pancakes are a unique way to enjoy pasta. These pancakes take on Asian flavor when served with a spicy black bean sauce. PrintEmail Ingredients Black Bean Sauce:1 (15-ounce) can black beans, drained and rinsed1 tablespoon each minced gingerroot and garlic1/2 teaspoon dried hot red pepper flakes1/2 cup orange juice1 bunch scallionsPancakes:1 pound dried angel hair pasta cooked according to package directions and drained1 ounce Chinese dry black mushrooms*1 cup shredded carrots8 scallions, sliced1 cup sliced drained canned water chestnuts1 tablespoon minced gingerroot1 tablespoon garlic, minced5 egg whites2 tablespoons cornstarch2 tablespoons low-sodium tamari or soy sauce1 1/2 cups unseasoned dry breadcrumbs1 teaspoon fresh-ground black pepper2 teaspoons Oriental sesame oil2 teaspoons peanut oil Instructions To make the sauce: Combine all ingredients (except green onions) in a medium saucepan. Bring to a simmer and cook 20 minutes. Sprinkle scallions on top before serving alongside pancakes. To make the pancakes: Combine all ingredients except the oils in a large bowl. Let sit 5 minutes. Combine both oils and add just enough to a large nonstick skillet to coat the bottom. Heat over medium heat. Using a 1/2-cup measure, scoop the noodle mixture and place it in pan, pressing to slightly flatten each scoopful. Repeat until pan is full of pancakes. Cook 3 minutes per side, turning once, or until golden brown. Remove from pan and place in a 300 F oven until ready to serve. Pancakes may have to be fried in batches; add oils as needed. Makes about 16 pancakes. *These mushrooms are available at any Asian or natural food store but 3 ounces of fresh shiitake mushrooms, sliced thinly, may be substituted.