Angel Hair Noodle Pancakes

  • 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.


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



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