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Noodle and Kimchi Pancakes with Hot and Sour Peanuts
200g medium egg noodles
4 scallions finely chopped
1 tablespoon finely chopped kimchi
2 eggs whisked with a fork
1 teaspoon sesame oil
25ml soy sauce
Oil for cooking
Cook the noodles according to the pack and drain well. Toss in the sesame and cut them up roughly with knife and allow to cool.
Mix in the eggs, scallions, kimchi and soy very well.
Take a small pan or one big one and cover the bottom with oil and when hot add a handful of the mixture. Cook for about 2 minutes on high heat and flip over. Add a little more oil and cook for another 2 minutes or until crisp on both sides. Repeat with rest and keep warm in a low oven.
Hot and sour peanuts
200g peanuts
1 tablespoon gochujang
1 tablespoon onion powder
1 clove garlic finely grated
1 tablespoon sumac
1 tablespoon castor sugar
50ml rice wine vinegar
Whisk all the ingredients apart from the peanuts. Heat a pan and add the nuts. Toss around for a minute and add the mixture. Cook to coat for a minute. Allow to cool and chop coarsely.
To assemble
2 scallions, finely chopped
2 tablespoons crispy onions, chopped
1 teaspoon toasted sesame seeds
Sprigs coriander
2 tablespoons mayonnaise mixed with 1 teaspoon gochujang
Place pancake on a plate.
Mix half the peanuts with scallions and onions. Sprinkle on top of the pancake and then sprinkle over sesame and coriander. Serve with mayo.
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By BBC Radio Ulster
4.4
4747 ratings
200g medium egg noodles
4 scallions finely chopped
1 tablespoon finely chopped kimchi
2 eggs whisked with a fork
1 teaspoon sesame oil
25ml soy sauce
Oil for cooking
Cook the noodles according to the pack and drain well. Toss in the sesame and cut them up roughly with knife and allow to cool.
Mix in the eggs, scallions, kimchi and soy very well.
Take a small pan or one big one and cover the bottom with oil and when hot add a handful of the mixture. Cook for about 2 minutes on high heat and flip over. Add a little more oil and cook for another 2 minutes or until crisp on both sides. Repeat with rest and keep warm in a low oven.
Hot and sour peanuts
200g peanuts
1 tablespoon gochujang
1 tablespoon onion powder
1 clove garlic finely grated
1 tablespoon sumac
1 tablespoon castor sugar
50ml rice wine vinegar
Whisk all the ingredients apart from the peanuts. Heat a pan and add the nuts. Toss around for a minute and add the mixture. Cook to coat for a minute. Allow to cool and chop coarsely.
To assemble
2 scallions, finely chopped
2 tablespoons crispy onions, chopped
1 teaspoon toasted sesame seeds
Sprigs coriander
2 tablespoons mayonnaise mixed with 1 teaspoon gochujang
Place pancake on a plate.
Mix half the peanuts with scallions and onions. Sprinkle on top of the pancake and then sprinkle over sesame and coriander. Serve with mayo.
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