Instant noodle egg pancake

Overview

There was a small bowl of boiled instant noodles on the table, apparently leftover because he couldn't finish one noodle. No seasoning, original flavor. Suddenly an idea came to me. I haven’t eaten instant noodles in many years, so why not try this small bowl for once? The surface of the boiled instant noodles is a little dehydrated and does not look moist enough. Add some cold boiled water and soak it for a while to allow the noodles to absorb the water, and the final result will be softer. Take out the frozen peas and carrots in the refrigerator, mainly for color matching, and add some chopped green onions. Eggs are the most fragrant with green onions. An egg, a little flour, some vegetables, spread out into a round cake. The aroma of eggs pops up in the pot, turn it over, you can't get enough of this pattern and color. I couldn't bear to turn it back, this side is so beautiful. . .

Tags

• staple food
• home cooking
• cook instant noodles
• cracked black pepper
• egg
• frozen peas
• onions
• frozen carrots
• salt

Ingredients

Steps

1. 1 Ingredients: 50 grams of boiled instant noodles, 1 egg, 5 grams of frozen peas, 5 grams of frozen diced carrots, 2 green onions, 1 gram of salt, a little crushed black pepper

   

2. 2 Soak the instant noodles in cold boiled water until completely swollen. Wash and chop green onions and set aside.

   

3. 3 Crack the eggs into a bowl and beat with salt.

   

4. 4 Add instant noodles and mix well.

   

5. 5 Add chopped green onion, peas, carrots and black pepper.

   

6. 6 Mix well. Spare.

   

7. 7 Heat a pan and pour in a little oil.

   

8. 8 Pour the mixed egg mixture into the pot and spread it into a cake shape. Fry over medium-low heat.

   

9. 9 When the bottom is golden, turn over and fry the other side.

   

10. 10 When both sides are golden brown, remove from pan and plate.

    

11. 11 Garnish with a little chopped green onion on the surface.