Angel Hair Noodle Pancakes

  • Yield: 16 servings


Black Bean Sauce:
1 (15-ounce) can black beans, drained and rinsed
1tablespoon each minced gingerroot and garlic
1/2teaspoon dried hot red pepper flakes
1/2cup orange juice
1bunch scallions
1pound dried angel hair pasta cooked according to package directions and drained
1ounce Chinese dry black mushrooms*
1cup shredded carrots
8 scallions, sliced
1cup sliced drained canned water chestnuts
1tablespoon minced gingerroot
1tablespoon garlic, minced
5 egg whites
2tablespoons cornstarch
2tablespoons low-sodium tamari or soy sauce
1 1/2cups unseasoned dry breadcrumbs
1teaspoon fresh-ground black pepper
2teaspoons Oriental sesame oil
2teaspoons peanut oil


  1. 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.
  2. 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.
  3. 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.
  4. 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.