Noodle Egg Pancake
"Jinlongyu You+ Aomai fresh egg noodles are really tasty. Last night my child had a bowl of scallion oil tossed noodles, and tonight to keep things easy I went with noodles again. I had planned to make egg noodles, but checking the fridge I only found a small bunch of scallions and no other side ingredients, so I decided to turn the eggs, scallions, and noodles into a pancake instead. It feels wonderfully fresh to eat, and both kids and adults enjoyed it — clean plates all around The lighting wasn't great in the evening and the kitchen was dim, so the photos came out quite dark — apologies for that~"
Ingredients
egg noodles
a handful
eggs
two
scallions
two
salt
one spoonful
cooking oil
a little
Instructions
1
Step 1
Prepare the main ingredients: Jinlongyu Premium+ noodles, chop the scallions into small pieces. Only two eggs were actually used.
2
Step 2
Bring water to a boil in a small pot, add the noodles, and cook until about 80% done.
3
Step 3
Remove the noodles and place them on a plate for later use.
4
Step 4
Crack two raw eggs into a bowl, add the chopped scallions, and add one spoonful of salt.
5
Step 5
Use chopsticks to beat the egg mixture evenly.
6
Step 6
Mix the noodles with the egg mixture.
7
Step 7
Stir the egg mixture and noodles until evenly combined.
8
Step 8
Brush a layer of oil in a flat pan or non-stick pan and heat it up. I use a small tamagoyaki pan, but other flat pans or non-stick pans work as well.
9
Step 9
Place the noodles coated in the egg mixture into the pan, covering the entire bottom.
10
Step 10
Cook over medium-low heat until one side sets, then flip and cook the other side. Alternatively, you can skip flipping by covering with a lid and cooking on low heat until the noodles are done.
11
Step 11
Once cooked, remove from the pan and place on a cutting board.
12
Step 12
Cut into small pieces.
13
Step 13
Plate and serve. It can be enjoyed with ketchup.
14
Step 14
Delicious.
