Crispy rice noodle pancake with sunflower seeds
Crispy rice noodle pancake with sunflower seeds and spring onion.
Active time30 min
Cooking20 min
Total1 hResting : 15 min
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Ingredients
- 40 g spring onion
- 20 ml water
- 15 g cornflour
- 25 g shelled sunflower seeds
- 45 ml sunflower oil
- 200 g wide rice noodles
- 30 ml soy sauce
- 3 g sugar
Preparation
Cook the noodles according to the packet instructions, for about 7 minutes, keeping them slightly firm. Rinse under cold water, drain thoroughly, then spread out on a baking tray for 15 minutes. Meanwhile, wash and thinly slice the spring onion.
40 g spring onion200 g wide rice noodles- saucepan
- colander
- baking tray
- knife
Mix the cornflour, water and sugar. Just before cooking, stir this mixture into the noodles, coating them evenly.
20 ml water15 g cornflour3 g sugar- mixing bowl
- spoon
Heat 30 ml of oil in a non-stick frying pan measuring 26 centimetres across. Spread the noodles in an even layer and press down lightly. Cook for 5 minutes without stirring. Turn over using a plate, add the remaining 15 ml of oil and cook the other side for 5 minutes until golden.
45 ml sunflower oil- frying pan
- plate
- spatula
Place the pancake on a serving dish, scatter over the shelled sunflower seeds and spring onion, then cut into equal portions. Serve immediately with the soy sauce on the side.
25 g shelled sunflower seeds30 ml soy sauce- dish
- scissors
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration