Vietnamese

Vietnamese Pancake

Name: Vietnamese Pancake
Prep time: PT5.00M
Cook time: PT5.00M
Total time: PT13.00M
Yield: 2.00
Cuisine: Vietnamese

(1)

13Min

Easy

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

Ingredients

2 portions

1 pkt

( 70 g )

Maggi 2 Minute Noodles Chicken Wholegrain

1 tbsp

Vegetable Oil

( 120 g )

Carrots

0.5

( 100 g )

Red capsicum, sliced

4 Sprigs

( 100 g )

Spring onions

150 g

Cabbage

150 g

Bean Sprouts

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

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.

Step 1 of 4

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

Step 2 of 4

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

Step 3 of 4

In a separate pan cook eggs to make a thin omelette

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.