Recipe: Crispy Instant Noodle Pancake During Movement Control Order

Today’s tea break with a twist. I cooked Crispy Instant Noodle Pancake with hot sauce. What’s yours? Well, it’s kind of boring if we cook instant noodles the way it is, either soup or dry. So here is my Crispy Instant Noodle Pancake Recipe During Movement Control Order.

Recipe: Crispy Instant Noodle Pancake During Movement Control Order

Ingredients: 

Ingredients: Crispy Instant Noodle Pancake

2 Packets of instant noodle

1 Medium Size Carrot

5 Mustard Leaves

2 Cili Padi or Bird’s Eye Chili

3 Eggs

2 Tablespoons Cooking Oil

1 Tablespoon of Soya Sauce

Instant Noodle Seasoning

Methods: 

Cooking Methods: Crispy Instant Noodle Pancake

1. Cook the instant noodles in boiling water for about 2 minutes.

2. Drain the water and put the noodles in a bowl

Cooking Methods: Crispy Instant Noodle Pancake

3. Add the chopped vegetables, eggs, soya sauce, and seasoning and mix.

4. Heat the oil in a nonstick pan, and pour the mixture and pan-fried for about 3 minutes on each side using medium heat.

Cooking Methods: Crispy Instant Noodle Pancake

5. Sprinkle a bit of chopped cili padi on top and hot sauce on the side.

6. Enjoy!

Crispy Instant Noodle Pancake Recipe During Movement Control Order

This is a very quick and simple recipe that you can try at home with limited raw material, especially during the COVID-19 Movement Control Order (MCO). If you have meat or sausages or tofu or any leftover you can chopped and add in the mixture and panfry it. If you want it to be crispier you can make it thinner and if you prefer it to be more filling then make it thicker, by all means, do it your way.