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Vietnamese

Vietnamese pancake

0
13 Min
Easy
Recreate the flavours of Vietnam with this super simple to make savoury pancake, with refreshing mint and fish sauce.

Ingredients

-
2 portions
+

This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 pkt
  ( 70 g )
Maggi 2 Minute Noodles Chicken Wholegrain
1 tbsp
Vegetable Oil
1 
  ( 120 g )
Carrots
0.5 
  ( 100 g )
Red capsicum, sliced
4 Sprigs
  ( 100 g )
Spring onions
150 g
Cabbage
150 g
Bean Sprouts
2 
Egg, lightly beaten
1 tbsp
Fish Sauce
1 tbsp
Japanese Mayonnaise

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Nutrition Value

Energy
384.7 kcal
Protein
16.02 g
Carbohydrates
35.58 g
Sugars
8.79 g
Fats
19.47 g
Information per serving
Lets Cook

Instruction

13 Minutes
Step 1
2 Min
Cook MAGGI 2 Minute Noodles in boiling water for 2 minutes, drain, mix with flavour sachet and keep warm.
Step 2
3 Min
Heat frying pan, add oil, carrot, capsicum, onions, and cabbage; cook for 3 minutes or until softened.
Step 3
5 Min
In a separate pan cook eggs to make a thin omelette
Step 4
3 Min
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 mayonnaise.
Vietnamese pancake

Step 1 of 4

Cook MAGGI 2 Minute Noodles in boiling water for 2 minutes, drain, mix with flavour sachet and keep warm.

Vietnamese pancake

Step 2 of 4

Heat frying pan, add oil, carrot, capsicum, onions, and cabbage; cook for 3 minutes or until softened.

Vietnamese pancake

Step 3 of 4

In a separate pan cook eggs to make a thin omelette

Vietnamese pancake

Step 4 of 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 mayonnaise.

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