Oven Fried Chicken

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Low Fat Crispy Noodle Pancake

Low Fat Crispy Noodle Pancake


  • 1/3 pound fresh chinese egg noodles
  • 4 teaspoons canola oil
  • 1 tablespoon snipped fresh chives
  • 1 1/2 teaspoons chinese chile paste
  • Method

  • Cook noodles in a large pot of boiling water (not salted) until aldente, about 2 minutes.
  • Drain.
  • Rinse noodles in cold water and place in a large bowl.
  • Toss with 1 teaspoon oil, chives and chile paste.
  • In a 10-inch nonstick skillet, heat remaining 3 teaspoons oil over medium-low heat.
  • Add noodles, pressing them flat with a spatula to form a pancake.
  • Cook until crisp and browned on the bottom, about 8 minutes.
  • Invert the pancake onto a large plate and slide it back into the skillet.
  • Cook until crisp and browned on the other side, about 6 minutes more.
  • Slide pancake onto a cutting board and cut into quarters.
  • Cover with aluminum foil to keep warm.
  • Calories per serving; 2 grams protein; 5 grams fat 0 gram saturated fat; 10 grams carbohydrate; 30 mg sodium: 13 mg cholesterol: 0 grams fiber
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