Vietnamese
Vietnamese Pancake
13Min
Easy
Recreate the flavours of Vietnam with this super simple to make savoury pancake, with refreshing mint and fish sauce.
Ingredients
2
portions
ingredient_quantity
recipe ingredient
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
.
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
Instruction
13 Minutes
-
Step 1
2 MinCook MAGGI 2 Minute Noodles in boiling water for 2 minutes, drain, mix with flavour sachet and keep warm. -
Step 2
3 MinHeat frying pan, add oil, carrot, capsicum, onions, and cabbage; cook for 3 minutes or until softened. -
Step 3
5 MinIn a separate pan cook eggs to make a thin omelette -
Step 4
3 MinSpoon 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.
Comment 2